Bò Bía - Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg

Method10 steps

1. 1

   Step 1: Soak the ready-cooked dried shrimp (3–4 tbsp) in warm water about 2 hours until softened, or soak overnight in the refrigerator. Drain before assembling the rolls.

   Soften dried shrimp · 120 minUses 3–4 tbsp ready-cooked dried shrimp · warm water to soak dried shrimp

2. 2

   Step 2: Peel and julienne the jicama (1/2 lb) and carrot (1). Put them in a pot with 2 tsp salt and the separate 1 cup cooking water. Bring to a boil, then reduce to a very low boil about 15 minutes until soft but still slightly crunchy. Drain for filling.

   Simmer jicama carrot · 15 minUses 1/2 lb jicama (jullienne) · 1 carrot · 2 tsp salt · 1 cup water

3. 3

   Step 3: Whisk the two large eggs together, with a little extra salt if desired. Cook as a thin omelette in a non-stick pan over medium heat, in two batches if needed. Roll up the cooked omelette and cut into ribbons.

   Uses 2 eggs · a little extra salt for the eggs

4. 4

   Step 4: Slice Chinese sausages (3) on an angle (about 45 degrees) and pan-fry on medium until cooked through (but not burned or shriveled)

   Uses 3 Chinese sausages (lạp xưởng - I like the Kam Yen Jan brand)

5. 5

   Step 5: Wash and dry the red leaf lettuce (2–3 leaves) and mint.

   Uses 2–3 leaves red leaf lettuce · fresh mint for wrapping, washed and dried

6. 6

   Step 6: Dip rice paper (1 package) into a plate of warm water for about four seconds to soften. It will soften more after you remove it from the water.

   Uses 1 package rice paper (bánh tráng - I used 22 cm) · plate of warm water to soften rice-paper sheets

7. 7

   Step 7: On each softened rice-paper sheet, layer a little mint and lettuce, cooked jicama and carrot, egg ribbons, drained softened shrimp and cooked sausage. Keep the filling modest so the paper can close. Fold the left and right sides inward, fold the bottom up over the filling and roll upwards. Make about 8–10 rolls depending on size.

   Uses Ready-cooked dried shrimp softened in water, then drained · Julienned vegetables simmered until tender with a slight crunch, then drained · Thin omelette cooked, rolled and sliced into ribbons · Diagonally sliced sausage pan-fried until cooked through · Red leaf lettuce and fresh mint washed and dried · One rice-paper sheet briefly softened in warm water

8. 8

   Step 8: Heat minced garlic (1 clove) in a pan with oil (1/2 tsp) until it starts to brown

   Uses 1 clove garlic · 1/2 tsp oil

9. 9

   Step 9: Meanwhile, in a bowl, mix hoisin sauce (2 tbsp), water (2 tbsp), and sugar (1 tsp)

   Uses 2 tbsp hoisin sauce · 2 tbsp water (more or less, to desired thickness) · 1 tsp sugar

10. 10

    Step 10: Pour the mixed hoisin sauce into the lightly browned garlic oil and heat just to boiling. Pour into a dipping bowl and top with crushed peanuts and optional sambal. Serve with the assembled rolls.

    Uses crushed peanuts · sambal oelek · Chopped garlic lightly browned in the sauce oil · Hoisin, sauce water and sugar mixed together