Vietnamese Jicama and Chinese Sausage Spring Rolls Recipe (Bo Bia)
Bo bia is another version of fresh spring rolls from Vietnam. This rolls is similar to popiah (Singapore and Malaysia) or mushu pork (Chinese) or even analog to Mexican burrito. Instead of wheat flour-based wrapper, bo bia wrapper is rice paper based. It could be possible that bo bia is addapted from Hokkien (Fujian, China) cuisine since popiah and bo bia fillings are pretty much the same; jicama and dried shrimps, yet very popular in Fujianese immigrants settlement.
Bo bia remind me to my favorite foods, "lumpia", Indonesian term for spring rolls. There are two kinds of lumpia: fresh lumpia and deep fried lumpia. Fresh lumpia is almost the same with fresh popiah or bo bia with more Indonesian taste. The fillings are made of shredded jicama, bean sprout, dried shrimps, and eggs. If I am craving of lumpia, I just simply fix it on rice paper sheets, Vietnamese style spring rolls. Here is easy and tasty bo bia, Vietnamese fresh spring rolls with jicama and Chinese sausage recipe.
What You Need for Fixing Bo Bia
3 tbsp dried shrimps, rinsed and soaked in warm water
5 cloves garlic, finely minced
3 tbsp vegetable oil
4 Chinese sausage
1 small jicama, peeled
2 carrots, peeled
15-20 rice paper sheets (8 inch diameter)
1/2 tsp salt
spicy peanut hoisin sauce for dipping (see recipe below)
How to Fix Bo Bia
- In a small saucepan, place sausage and cover it with water. Bring it to boil and simmer over medium heat until the sausages soften and plump up. Remove from the heat and set aside to cool.
- Slice each sausages lengthwise thinly . Set aside.
- Meanwhile, beat 2 eggs and make a thin egg omelet. Then slice it into length strips and set aside.
- Using food processor, shred jicama and carrots into matchsticks or julienne. Set aside.
- Use a cleaver or mini chopper, chop softened dried shrimp coarsely.
- In a wok or saucepan, toss chopped garlic and oil over medium-low heat. When it's aromatic, toss in shrimp and stir about 30 seconds. Raise the heat to medium-high and toss in shredded carrots and jicama. Continue stirring for about 3-4 minutes or until jicama is cooked and soft but still crunchy. Add salt. Taste and adjust salt if it's needed. Remove from the heat and place it into a bowl. Drain excess juice.
- Dampen rice paper with water and place it on dinner plate. Wait about 1-2 minutes until rice paper is soft and pliable, arrange the filling ingredients as follows: jicama and carrot, 1-2 strips egg omelet, 1-2 slices Chinese sausages and drizzle of your favorite sauce. Roll it and enjoy.
Spicy Peanut Hoisin Sauce
1 1/2 cup pork stock
1/2 cup milk
4 tbsp hoisin sauce
1 tbsp chili paste
2 tbsp peanut butter
1 tbsp sugar
1/2 cup water
1 tbsp cornstarch
3 tbsp crushed roasted peanut for garnish
In a saucepan, mix milk, sugar, hoisin sauce, stock, chili paste, peanut butter. Stir it and bring it to boil. When it's rolling to boil, lower the heat.
Meanwhile, in a small bowl, mix cornstarch and water. Add this cornstarch mix into the saucepan, and stir frequently until the sauce is thick. Remove from the heat. Set aside to cool. Garnish it with crushed roasted peanut.
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