
Bò Bía - Chinese Sausage Spring Rolls
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
8 rolls
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Cuisine
Vietnamese

Bò Bía - Chinese Sausage Spring Rolls
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Bò Bía stands out as a true gem among Vietnamese dishes with rice paper. These Chinese Sausage Spring Rolls are a delightful symphony of lightness, flavors, and textures.
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Ingredients
Bò Bía Spring Rolls
- 1 pound Jicama (500g) (or daikon, kohlrabi)
- ½ pound carrot (220g) (about one medium-sized carrot)
- 2 links Chinese sausages
- 3 oz dried shrimps (85g) (or tiny shrimp crips)
- 3 eggs
- 1 tsp cornstarch
- rice papers (the ones for making Gỏi Cuốn)
- Herbs (Thai basil, mint) (leaves only)
- salt
- black pepper powder
- cooking oil
Hoisin Peanut Sauce
- 3 tbsp hoisin sauce
- ½ tbsp peanut butter
- 3 tbsp coconut milk (optional)
- 3 tbsp water
- ½ tbsp soy sauce
- sugar (to taste)
- rice vinegar (to taste)
- 1 tbsp minced garlic
- 1 tbsp cooking oil
- Vietnamese Sate
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Instructions
Make Hoisin - Peanut Sauce
- Heat cooking oil, sauté garlic. Mix hoisin sauce, peanut butter, coconut milk, and water. Simmer briefly. Add sugar, soy sauce, rice vinegar. Adjust flavor as needed.
Prepare the fillings
- Soak the dried shrimps in water for 2 hours. Then, chop into smaller pieces and stir-fry with some cooking oil. Skip this step if you use tiny shrimp crips (tép khô sấy).
- Peel and julienne jicama, and carrots. Sauté the vegetables with a little water and season with 1/2 tsp salt until they are cooked but still retain a slight crunch.
- Steam-fry Chinese sausages. Slice Chinese sausages on an angle (about 45 degrees).
- Beat the eggs with a pinch of salt, pepper, and optionally diluted cornstarch. Make a thin omelette crepe in a non-stick pan over medium heat. Roll it up and slice into ribbons.
- Dip the rice paper in water for 5 seconds. Lay it on a place with the smooth side facing down. Add jicama (kohlrabi, or daikon) and carrot to the bottom third of the rice paper, then top with fried egg strips.
- Place the Chinese sausages at the opposite end of the rice paper. Sprinkle dried shrimps on the centre of the rice paper with some herbs.
- Roll the rice paper tightly to seal the filling, and be sure to evenly push in the veggies throughout the roll for a consistent tightness.
- Enjoy with Vietnamese Peanut Sauce and a drizzle of chili oil.
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