Bò Bía - Chinese Sausage Spring Rolls

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Bò Bía - Chinese Sausage Spring Rolls

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

Servings

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

  1. 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

  1. 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).
  2. 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.
  3. Steam-fry Chinese sausages. Slice Chinese sausages on an angle (about 45 degrees).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Enjoy with Vietnamese Peanut Sauce and a drizzle of chili oil.
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