Recipe for Fresh Spring Roll (with Chinese Sausage) or Bò Bía
Bò Bía is a refreshing Vietnamese spring roll made with rice paper wrapped around a delightful combination of shredded jicama, dried shrimp, Chinese sausage, eggs, and fresh herbs. Known for its sweet and savoury flavours, the roll features a satisfying crunch from the stir-fried jicama and a rich, creamy texture from the eggs. Served with a variety of dipping sauces, Bò Bía is an excellent choice for a light appetizer or snack, showcasing the vibrant and healthy elements of Vietnamese cuisine.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Bò Bía in action.
Ingredients
- 2 medium jicamas
- 75 grams dried shrimp
- 5 Chinese sausages
- 5 eggs
- Shallots (finely chopped)
- Rice paper
- Vegetables: Lettuce, Thai basil
- For seasoning: Salt, MSG (or chicken bouillon powder)
Instructions
- Soak the dried shrimp in a small bowl of water until they become soft and pliable, which usually takes about 20-30 minutes. After soaking, drain the shrimp well.
- In a separate bowl, crack the eggs and beat them thoroughly with a fork or whisk. Add a pinch of salt to the beaten eggs and mix well.
- Peel the jicamas carefully to remove the tough outer skin. Once peeled, slice the jicamas into thin strands.
- Add cooking oil to a large nonstick skillet and heat it over high heat. Add the shallots to the hot skillet and sauté them until they become. Next, add the drained dried shrimp to the skillet, stirring frequently to ensure they cook evenly.
- Add the sliced jicamas to the skillet with the shallots and dried shrimp. Stir well to combine all the ingredients. Season with a bit of salt and a small amount of MSG or chicken bouillon powder to enhance the flavour. Continue to cook, stirring occasionally.
- Cook the jicamas until they become tender, but still retain some crunch. Once cooked to your liking, remove the skillet from the heat and set the mixture aside.
- Use a nonstick skillet for the next step and brush it lightly with cooking oil. Heat it over medium-high heat until the oil is hot. Then pour the beaten eggs into the hot skillet, tilting the pan to spread the eggs into a thin, even layer. Let the eggs cook undisturbed until they are fully set and no longer runny.
- Remove the cooked egg sheet from the skillet and place it on a plate to cool. Repeat the process with the remaining beaten eggs, adding more oil to the skillet as needed to prevent sticking. Once all the egg sheets are cooked, set them aside.
- Thinly slice the egg sheets into ribbons.
- In the same skillet, add a small amount of water and the Chinese sausages. Bring the water to a boil over medium heat and cook the sausages for about 5 minutes.
- After boiling, drain the water from the skillet. Lightly fry the sausages until they are slightly crispy. Once done, remove them from the skillet and set them aside to cool.
- Thinly slice the cooked Chinese sausages into small, bite-sized pieces.
- Wet a piece of rice paper and lay it flat on a clean surface, such as a cutting board or a plate. Place a few leaves of lettuce and Thai basil in the centre of the rice paper. Then, add a portion of the cooked jicamas and shrimp on top of the herbs.
- Add ribbons of egg and slices of Chinese sausage on top of the vegetables. Arrange the ingredients neatly to ensure each roll has a balanced mix of flavours and textures.
- Begin to roll the rice paper tightly around the filling, folding in the sides as you go to create a neat, sealed roll. Press gently to ensure the roll holds together without gaps.
- The rolls are now ready to be enjoyed. Serve them with hoisin peanut sauce or any dipping sauce of your choice.