Bò Bía - Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg
This makes about 8-10 rolls, depending on size. This recipe easily doubles.
- 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 - I used 22 cm
- 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
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.
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
Calories: 395kcal | Carbohydrates: 14g | Protein: 25g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 270mg | Sodium: 2295mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3367IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 3mg