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4.5 from 6 votes

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

This makes about 8-10 rolls, depending on size. This recipe easily doubles.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4
Author: Hungry Huy

Ingredients

  • 3-4 tbsp dried shrimp
  • 1/2 lb jicama jullienned
  • 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 - 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

Bò Bía Rolls

  • Soak dried shrimp in warm water for 2 hours, or overnight in the fridge
  • Peel and julienne jicama and carrot, add to pot with 2 tsp salt and 1 cup water. Bring to a boil on high, then reduce to very low boil for about 15 minutes or until soft but slightly crunchy.
  • Whisk eggs to combine. Make a thin omelette in a non-stick pan on medium heat. Split into 2 batches if necessary. Roll up and cut into ribbons.
  • Slice Chinese sausages on an angle (about 45 degrees) and pan-fry on medium until cooked through (but not burned or shriveled)
  • Wash and prep the vegetables.
  • Dip rice paper into a plate of warm water for about four seconds to soften. It will soften more after you remove it from the water.
  • Assemble ingredients (as shown above) with a little bit of each ingredient.

Dipping Sauce

  • Heat minced garlic in a pan with oil until it starts to brown
  • Meanwhile, in a bowl, mix hoisin sauce, water, and sugar
  • When garlic is ready, pour the hoisin mixture into the pan and heat just until just boiling. Remove from pan, top with crushed peanuts and chili paste