bo bia

If you&#039;ve never tried Bo Bia, the warm, comforting cousin of Vietnamese rice paper rolls, get ready to be swept off your feet. They&#039;re light and incredibly satisfying!

Bo Bia (Rice Paper Rolls with Chinese Sausage and Eggs)

80 g / 0.2 lb rehydrated shrimp

Chinese sausages

eggs

carrots

jicama

salt ((see instructions))

tsp sugar

tsp pepper

chicken bouillon powder

cooking oil ((see instructions))

water ((for boiling))

rice paper

perilla

mint

coriander

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&quot;) thick sticks.

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

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

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.

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

Repeat steps 4 and 5 until the mixture is finished.

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

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.

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

The Filling

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.

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.

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

Bring the wrap up to cover the entire filling.

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

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

Serve fresh with hoisin sauce!

How to wrap the rolls

I have never had these but as a huge fan of Vietnamese spring rolls, I feel I might really really like these! Love that the filling is warm - makes it feel more like a meal than a snack!

I really love the stuffing for your rice rolls! It's a great recipe for the summer BBQs and the picnic season too!

These look absolutely delicious! I think I'll have to try them as I love the fact that they're sweeter!

I loved reading about the variety of Vietnamese spring rolls - and your Bo Bia look so mouthwatering delicious!

A fresh spring roll made with a rice paper wrapper, filled with thinly sliced eggs, Chinese sausage, jicama, carrots, dried shrimp, and Thai basil leaves.

Vietnamese Jicama, Carrot, Egg &amp; Chinese Sausage Spring Rolls (Bo Bia)

shrimp

carrot

shallots

sea salt

Thai basil

rice paper wrapper

vegetable oil (divided)

Vietnamese peanut sauce

Prepare the ingredients

Soak the dried shrimp in hot water for 10 minutes, or until softened, then drain. Peel the jicama and slice it into matchsticks. Peel the carrot and slice at a diagonal for more surface area then slice into matchsticks. Peel and thinly slice the shallots.

Cook dried shrimp, jicama and carrots

 Add about 1 tablespoon of vegetable oil to the skillet. Heat on high. Add sliced shallots and sauté until fragrant (about 20 seconds). Add dried shrimp. Pan fry for another 20 seconds. Add sliced jicama and carrots. Stir evenly and cook for about 15 minutes or until limp. Season with salt then transfer the mixture into a bowl and set aside. Clear the skillet and return to stove.

Cook the Chinese Sausage

Add water to a large nonstick skillet and boil the Chinese sausage for about 5 minutes. Remove from water and once cooled, thinly slice at a diagonal and set aside. Discard water from the skillet and return it to the stove.

Cook the eggs

Add about a tablespoon of vegetable oil to the empty skillet and heat on medium-high. Use a pastry brush or tilt the skillet to spread the oil evenly all over the skillet, including the slides. Add half of the beaten eggs. Swirl it around to get a thin layer. Cook for about 30 seconds or until it is no longer runny. Slide the thin sheet of eggs onto a plate and set it aside. Repeat with another tablespoon of vegetable oil and the remaining half of the beaten eggs. Place the two egg sheets on top of each other. Roll them up then thinly slice them into ribbons. Set aside.

Assemble

Wet your rice paper quickly water then transfer it to a large plate or a clean flat surface. Place a few basil leaves towards the bottom of the moistened rice paper. Next, add the jicama, carrot, and shrimp mixture. Add a few ribbons of egg then a few slices of Chinese sausage. Start rolling everything up from the bottom, tucking and rolling until you get halfway up on the rice paper. Fold in the sides then continue to roll up to seal. See illustrations above.

Finish

https://www.youtube.com/watch?v=O_-u5b1udCQ

More recipes: https://www.vickypham.com/

Vietnamese jicama and carrot spring rolls (Bo Bia)

Ingredients

1 jicama (peel and cut into matchsticks)
1 carrot (peel and cut into matchsticks)
4 Chinese sausages (boil for 5 minutes; slice thin)
5 eggs (beaten)
4 large shallots (peel and slice thin)
½ cup of dried salted shrimp (soak in hot water for 10 minutes then drain)
½ teaspoon of sea salt
Thai basil leaves
Rice paper wrappers
Oil

Instructions

In a large skillet, heat up a small amount of oil on medium-high. Add half of the beaten eggs. Swirl the eggs to get a thin layer. Cook until it's no longer runny. Transfer to a plate. Repeat with the other half. Slice eggs into ribbons. Set aside.
In the empty skillet, add a small amount of oil. Add shallots and fry until fragrant. Add dried shrimp, jicama, carrots, and salt. Cook for about 5 minutes then set aside.
To assemble, wet rice paper in water then transfer to a plate. Add the jicama mixture, egg ribbons, Chinese sausage, and Thai basil leaves. Roll everything up midway, fold the sides, then roll up to seal.
Serve with peanut sauce and enjoy.

#Vietnamesefood #peanutsauce #springrolls

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