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Delicious Vietnamese Bo Bia Spring Rolls: Rice paper rolls filled with Chinese sausages, jicama, and carrots - a perfect blend of flavors and textures.

Bò Bía (Spring Rolls with Chinese Sausage & Jicama)

Bò Bía - These Chinese Sausage Spring Rolls are a delightful symphony of lightness, flavors, and textures.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Appetizer, Snack
Cuisine: Vietnamese
Servings: 8 rolls
Author: Cielle

Ingredients

Bò Bía Spring Rolls

  • 1 pound jicama (500g) (or daikon, kohlrabi)
  • ½ pound carrot (220g) (about one medium-sized carrot)
  • 2 links Chinese sausages
  • 3 oz Dried shrimps (85g) (or tiny shrimp crips)
  • 3 eggs
  • 1 tsp cornstarch
  • Rice papers (the ones for making Gỏi Cuốn)
  • Herbs (Thai basil, mint) (leaves only)
  • Salt
  • Black pepper powder
  • Cooking oil

Hoisin Peanut Sauce

  • 3 tbsp Hoisin Sauce
  • ½ tbsp Peanut Butter
  • 3 tbsp Coconut Milk (optional)
  • 3 tbsp Water
  • ½ tbsp Soy Sauce
  • Sugar (to taste)
  • Rice Vinegar (to taste)
  • 1 tbsp Minced garlic
  • 1 tbsp Cooking oil
  • Vietnamese Sate

Instructions

Make Hoisin - Peanut Sauce

  • Heat cooking oil, sauté garlic. Mix hoisin sauce, peanut butter, coconut milk, and water. Simmer briefly. Add sugar, soy sauce, rice vinegar. Adjust flavor as needed.

Prepare the fillings

  • Soak the dried shrimps in water for 2 hours. Then, chop into smaller pieces and stir-fry with some cooking oil. Skip this step if you use tiny shrimp crips (tép khô sấy).
  • Peel and julienne jicama, and carrots. Sauté the vegetables with a little water and season with 1/2 tsp salt until they are cooked but still retain a slight crunch.
  • Steam-fry Chinese sausages. Slice Chinese sausages on an angle (about 45 degrees).
  • Beat the eggs with a pinch of salt, pepper, and optionally diluted cornstarch. Make a thin omelette crepe in a non-stick pan over medium heat. Roll it up and slice into ribbons.
  • Dip the rice paper in water for 5 seconds. Lay it on a place with the smooth side facing down. Add jicama (kohlrabi, or daikon) and carrot to the bottom third of the rice paper, then top with fried egg strips.
  • Place the Chinese sausages at the opposite end of the rice paper. Sprinkle dried shrimps on the centre of the rice paper with some herbs.
  • Roll the rice paper tightly to seal the filling, and be sure to evenly push in the veggies throughout the roll for a consistent tightness.
  • Enjoy with Vietnamese Peanut Sauce and a drizzle of chili oil.
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