Bò Bía – Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg
This recipe makes approximately 8-10 rolls, dependent on the size. This recipe can easily be doubled.
Ingredients
- 3-4 tbsp dried shrimp
- 1/2 lb jicama jullienne
- 1 small carrot juilliend
- 2 tsp salt
- 3 Chinese sausages lạp xưởng – I like the Kam Yen Jan brand
- 2 large eggs
- 2-3 leaves of red leaf lettuce
- 1 package rice paper (bánh tráng cuốn) – I used 22 cm
DIPPING SAUCE
- 1 garlic clove finely chopped
- 1/2 tsp oil
- 2 tbsp hoisin sauce
- 2 tbsp water more or less, to desired thickness
- 1 tsp sugar
- crushed peanuts
- Sambal Oelek chili paste
Instructions
BO BIA ROLLS
- Dried shrimp should be soaked in warm water two hours, or over the course of a night in the refrigerator.
- Julienne and cut jicama as well as carrots. Add to the pot with 2 teaspoons salt, and 1 cup of water. Bring to a boil over high. Then reduce to a very low simmer for around 30 minutes or so until they are soft but still a little crisp.
- Whisk eggs together until well-mixed. Create a thin omelette using a non-stick pan set on moderate temperature. Split into 2 batches if necessary. Cut into ribbons.
- Slice Chinese sausages in the at an angle (about 45 °) and fry in a pan on medium until they are cooked (but not charred or shrunken)Clean and prepare the vegetables.
- Put rice paper in an area of warm water for approximately four seconds to make it soft. The paper will become more soft when you remove it from the water.
- Make a mixture of ingredients (as illustrated above) using a small amount from each component.
DIPPING SAUCE (Vietnamese Dipping Peanut Sauce recipe)
- In an oil pan until it starts to get brown.
- In a bowl mix hoisin sauce sugar, and water.
- When the garlic is ready When it's ready, pour the hoisin sauce into the pan and cook to a simmer. Take it out of the pan and cover with crushed peanuts , chili paste and crushed peanuts.