Bò Bía – Fresh Spring Rolls with Chinese Sausages, Omelette, Jicama and Dried Shrimps
By Helen Le Published: June 10, 2013
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
- Yield: 9
- For the rolls:
- 9 pcs rice paper round
- 2 Chinese sausages
- 2 eggs
- 4 tbsp dried small shrimps
- 400 g jicama cut into thick strips
- 1 tsp minced garlic
- Lettuce, Asian basils, fresh chili
- Crushed peanuts, fried shallot
- Salt, pepper, sugar to taste
- For the dipping sauce:
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 5 tbsp hoisin sauce
- 5 tbsp pork broth / water
- 1 tbsp peanut butter
- 1 tbsp sugar
- Pickled carrots and daikon
- Firstly, in a pan, roast the small dried shrimps without any oil by stirring constantly on medium heat for 2-3 minutes until fragrant.
- Then clean the pan, fill halfful with water, bring to a boil and cook 2 Chinese sausages for about 10 minutes to remove some of the fat and soften. Rinse well, let cool and slice thinly on a diagonal. The sausage slices should look quite translucent.
- Crack 2 eggs in a small bowl and beat until fluffy. Season lightly with a pinch of salt and a pinch of sugar. In a pan on medium-high heat, add 1 tsp cooking oil. Wait 10 seconds for the oil to heat up and add in some of the egg mixture. Quickly tilt the pan in a circular motion to spread the egg thinly and evenly. Try to make the egg crepes as thin as possible. Do in 2-4 batches depending on the size of your pan. When one side is golden, flip it over and fry the other side for 5 more seconds. Let the omelettes cool completely. Roll them up and cut into half-inch strips. In the saucepan on medium heat, add some cooking oil and sauté the minced garlic till fragrant. Add the jicama strips and stir-fry with some salt for 15 minutes or until it turns quite translucent and tastes naturally sweet.
- To make the dipping sauce: Heat 1 tbsp vegetable oil in a small sauce pan on medium-high heat, then fry 1 tbsp minced garlic till golden brown. Then add hoisin sauce, pork broth, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes until thickened. Transfer to condiment bowls and top up with minced fresh chili and crushed peanuts.
- To assemble the roll: Set up a rolling station with the prepared Chinese sausages, stir-fried jicama, omelette strips, fresh greens, crushed peanuts and fried shallots ready on the plates. Also prepare a large bowl of lukewarm water to soften rice paper, and a flat work surface (like a cutting board or a large plate) for the rolling job. Dip a rice paper in water to thoroughly soak (This dipping motion should take no more than 2 seconds). Gently shake off excess water and lay it on the flat surface. Place the fresh vegetables in a row on the lower/upper third of the rice paper, leaving about 2 inches on both sides. Also lay some omelette strips, 3 Chinese sausages slices, some jicama, crushed peanuts and fried shallot on the rice paper. Starting from the end with vegetables, roll 1-2 rounds first until you reach the center of the rice paper, then fold both sides inwards. Then continue rolling until reaching the other end. You want to roll it gently but tight enough so that the ingredients will not fall out after your first bite. It may take some practice to have a perfect roll. A nice roll should show up all the colors of the ingredients inside.
- To serve, dip the salad roll in the dipping sauce or spoon some sauce onto the roll and have a bite.You can also cut the rolls diagonally in half to make it more manageable.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!