Bò Bía recipe – Vietnamese Spring Rolls

Bo bia (Bò Bía) is most likely an Vietnamese variation to “popiah,” a Chinese rolls known as “popiah.” These two food items are very different, however. It is possible that bo bia recipe was developed from the Vietnamese and that the ingredients were changed by the ingredients available.

The most obvious change is that the Vietnamese utilize an rice paper wrapper in place of a wheat-based wrapper. Other modifications include the sauce and the elimination of ingredients such as yams, green beans, bean sprouts, and so on. Popiah also offers fried versions.

Bo bo is a new kind of spring roll loaded with veggies. Although they contain Chinese sausages the rolls are quite thin, and you could consume a lot of them! They are also great for snacking. They’re usually not consumed as full meals however if you’ve got three of them as I did, you won’t have to think about any other food.

Consuming Bo Bia Street-side in Vietnam

My mom is able to recall that during her time in Vietnam the rolls that we ate did not contain carrots because of exactly the reason do chua did not-it was too expensive. While bo bia is made to be portable She says that most of them were consumed at the place where they were manufactured. How exciting does that sound?

Since these were just street foods, the vendors did not bother with sauce containers. Anything that was served on the side we’re accustomed to Stateside were typically incorporated right in the rolls. If business was slow the rolls would slowly dry out, so cart owners would revive the rolls by submerging them in hot water to steam the vegetables. Clever!

How to Make Bo Bia Look Good

Begin with dried shrimp, as this will take the longest time. The most common method to prepare the dried shrimp is by soaking it in water. This can take about two hours if you are using warm or hot water, or you can soak it overnight to prepare to make this dish. It is a good idea to soak it in order that it’s not very difficult to chew.

Then we begin peeling and julienning the jicama, as well as carrots. I did not want carrots to dominate these rolls , so I went with approximately four times the amount of the jicama and carrots. Mix in salt, water then bring it to a simmer and then lower to a simmering level for around 15 minutes. The goal is to have them soft but with some crunch. Steaming would be the best method of cooking these as you’re able to control the cooking process better although I don’t own steamers.

In the meantime, mix the eggs and season them with a pinch of salt. In a hot pan, put a thin layer of eggs over it to cover. It should be thin enough that there is no need to turn the eggs. This means you might have to do two (or more) batches. After that, roll it up and cut it into ribbons.

If you want to make Chinese sausage (lap xuong) cut it at an angle, so that the pieces are larger and appear better when rolled. It is also possible to cut it lengthwise , but I’m not a fan of the fact that every piece won’t be able to be even. Sauté on medium heat, then turn over until lightly brown in both directions. The sausages are full of fat which will render when cooked, and if you cook them too long, they’ll shred. To maintain its shape,, you may also cook or bake this (which my mom would prefer).

Rinse then dry mint, as well as leaves of red leaf.

To roll, begin with mint and a tiny piece of lettuce that covers the length. Include jicama, carrots eggs shrimp, sausages, and egg. I wanted to create the perfect plumper roll and filled it with the filling. With this smaller rice paper (22 cm) it was a bit more difficult to roll but I was able to make it work. If you’d like to improve my method, cut your rolls around an inch smaller or use larger rice paper.

The sauce that I used for dipping (recipe in the recipe below) has more flavor and includes crushed peanuts on the top.

I put sambal chili powder to top. You can add peanut butter if it makes it creamier . You can also make it more consistent through adding more water. It’s a nomnom… this is wrapped.

Vietnamese Dipping Peanut Sauce recipe

Do you have the ability to prepare Vietnamese spring rolls in advance?

Yes, you can but it is best to keep it fresher. The longer spring rolls are remain in the wrapping paper, the more drier it could become. Restaurants that cater for individual customers wrap the spring rolls with plastic wrap in order to prevent the rolls in the process of not drying.

What is the spring roll wrapper constructed of?

Wrappers for spring rolls are composed from rice flour and water. To know more about spring roll and egg rolls (Chả giò) check out this page.

What is the best way to roll in a Vietnamese spring roll?

A common rule of thumb for wrapping spring rolls to put in less filling than you believe. The filling ingredients are arranged in horizontal lines, and then add more layers from the bottom upwards. To roll, wrap your spring roll like burritos: fold the right and left sides toward the middle. Then fold in the bottom flap and continue rolling in an upwards direction.

Are spring rolls harmful to you?

Spring rolls are healthier than egg rolls fried however, it all depends on the fillings you choose to use.

How can you stop Vietnamese spring rolls from sticking to each other?

Choose a bigger plate than your rice paper, and add warm water to the plate. The rice papers should be submerged in the water for approximately five seconds to allow it to become soft but take it off before it is an unsanitary mess. I like using a moist paper towel or cutting board to put my rice paper which is soft it, as this prevents the paper from adhering too strongly to the surface, and helps keep it from becoming too soft.

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