Step 1

Wash and peel the skin off the carrots and jicama. Then julienne each into thin strips or use a knife to cut them into 3mm (0.1") thick sticks.

Step 2

Stir fry the carrots and jicama on a high heat with 2 tbsp oil and 1/2 tsp salt or to taste.

Step 3

Beat the eggs with 1/2 tsp chicken bouillon powder and 1/4 tsp salt in a bowl until combined.

Step 4

Heat up the pan on a low-medium heat with 1 tbsp oil and pour in enough egg to form a thin crepe. Cook for 2 minutes or until no longer runny.Tip: Use a flat round pan to keep the shape of each egg crepe consistent.

Step 5

Use chopsticks or a flat utensil to roll the egg into a long log.

Step 6

Repeat steps 4 and 5 until the mixture is finished.

Step 7

Keep the eggs in their log fold and slice them into thin strips, roughly 3mm (0.1") wide.

Step 8

Boil the Chinese sausages for 5 minutes in water then drain and pan fry for 3 minutes or until the fat pockets are translucent. Slice each sausage thinly.

Step 9

Add 1 tbsp oil to a pan heated to medium heat then fry the shrimp with the sugar for 3 minutes.

Step 10

Set up your rolling station: 1 large bowl of hot water, 2 plates bigger than the rice paper, each of the filling and herbs in bowls and a packet of rice paper.

Step 11

Quickly dip the rice paper in the hot water and rotate it until all sides are wet then lay it flat on a plate to soften. Repeat with a second rice paper on the second plate to give it time to soften.

Step 12

Lay the herbs on the softened wrapping along with the dried shrimp, Chinese sausages and stir fried vegetables on top.

Step 13

Bring the wrap up to cover the entire filling.

Step 14

Fold the left and right sides in until there is no gap between the wrap and the filling.

Step 15

As tightly as you can, roll from the bottom up until it forms a log.

Step 16

Serve fresh with hoisin sauce!