Vietnamese Fresh Spring Rolls with Jicama and Egg (Bo Bia)

Vietnamese fresh spring rolls with jicama and egg make fun and refreshing
appetizers with plenty of crunchiness and flavors.

Servings: 4 people

Author: Sophie Pham

Course:

Appetizers and Side dishes

Cuisine:

Vietnamese

Instructions

1 Pour boiling water over shrimps and poach for a few minutes until just cooked
through. Remove shrimps from water, pat dry. Transfer to a food
chopper/processor and process into small pieces.
2 In a pan over medium - medium high heat, add 1 teaspoon of oil and toast shrimp
pieces for 5-6 minutes, until they are firm to your liking. Add fish sauce, mix
well and then transfer to a clean bowl.
3 Peel and julienne jicama and carrots. In a pan over medium - medium high heat,
add 1 teaspoon of oil and saute jicama and carrots. Season with salt to your
liking. Saute for about 4-5 minutes or until they are softened enough to lose
their raw taste while still crunchy. Transfer to a plate.
4 Crack eggs into a bowl and beat well. Pour the beaten egg into a pan over medium
heat, cook and flip once. Transfer to a clean cutting board. When the egg
omelette is cool enough to handle, roll and slice into thin strips.
5 In a pan over medium heat, add Chinese sausage and cook until it is heated all
the way through. Transfer to a cutting board and cut into thin slices on the
diagonal. Or you can slice first and cook. Be careful since they can burn.
6 Dip rice paper wrapper into room-temperature water for 2-3 seconds and then lay
flat on a clean plate or working surface.
7 Spread a few slices of Chinese sausage and Thai basil leaves on the rice paper
wrapper. Then spread egg strips, jicama and carrot, shrimp and cilantro over
them.
8 Fold the top part of the wrapper near you over the filling, fold left and right
corners over the filling, and then roll it up away from you. Place on a serving
plate, seam side down. Repeat with remaining filling and wrappers. Serve with
dipping sauce.
9 Pour hot water over hoisin sauce, whisk to combine and then add lime juice, mix
well. Top with crushed peanuts.

Vietnamese Fresh Spring Rolls with Jicama and Egg (Bo Bia)

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook