Bo bia is less common than goi cuon, goi cuon is the spring rolls you typically find in Vietnamese restaurants. Bo bia... not so much.
Give them both a try to figure out which one you like more!
- Rice paper, spring roll wrapper - 20
- Jicama - 1 cut into match sticks.
- Green Leaf Lettuce - 1 Head
- Thai Basil - 1 Bunch
- Dried Shrimp - 1/2 of 3oz bag
- Chinese Sausage - 4 Links
- Eggs - 4
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Oil - For cooking
- Water - N/A
- For Dipping Sauce
- Hoisin Sauce - 4 Tablespoons
- Water - 1 Tablespoon
- Sambal Oelek Chili Sauce - To taste
- Crushed Peanuts - For garnish.
Start off by placing half of the shrimp 1.5oz into a bowl of warm water.
Take the Chinese sausage and place it into a pot with enough water to cover the sausage, turn the heat to med/high and cook for 10 minutes. After 10 minutes, add the shrimp you can also add the water from the shrimp, it wont hurt anything.
Cook sausage/shrimp for another 5 minutes, remove from heat and drain after a total of 15 minutes. Once cool enough to handle, slice the sausage into 5 long strips each and set aside.
While the sausage is cooking peel the jicama then slice it into tiny match sticks,
if using a knife it will take forever and be uneven, better yet use a mandoline with the correct cutting blade, you can easily do the whole jicama in about 60-90 seconds.
Once the Jicama is done, place into a pot with 1 teaspoon salt and 1 teaspoon sugar, cook over high heat making sure to turn the jicama so it wont burn, there's enough water in the jicama you don't need to add anything, just keep cooking it until it gets somewhat soft, you want it to still have a slight crispness to it, but still be cooked down. Once cooked, drain any extra water using a colander and set aside.
Take the 4 eggs and beat them in a bowl, using a nonstick pan, brush a very light coat of oil on the pan, then scoop enough egg into the pan so you can rotate the pan around and get a nice light coating of egg, as soon as the egg is cooked enough to flip, reach in carefully, grab the edge, and flip the egg over, then slide it off onto a plate. Do this over and over again until all of your eggs are cooked. Once the egg is cooked, stack all of the sheets of egg on top of each other, cut in half, then roll the egg up into a roll and slice into small thin strips. Repeat for the other half of the eggs and set all of it aside.
Roll the lettuce leafs up and slice into small strips. Set aside
Roll the basil up and slice into small strips. Set aside.
At this point you should have all of the fillings ready to go.
Take a pan and fill it with water, turn the stove to low heat and allow the water to come to a simmer, take a spring roll wrapper and stick half of it into the water, rotate the spring roll wrapper around until the whole wrapper has been dipped into the water, total time in the water is only about 5 seconds, it takes very little time.
Lay the wrapper down on a flat service, add the fillings, sausage, egg, jicama, shrimp, basil, then a good bit of lettuce, fold the wrapper over 1/4 of the way, fold each side in, then tightly roll up the spring roll wrapper.
Serve with a side of the dipping sauce.