Vietnamese Jicama Chinese Sausage Rolls (Bò Bía)
What is Bò Bía?
Bò bía are Vietnamese fresh rolls filled with sautéed jicama and carrot, Chinese sausage, egg, dried shrimp, lettuce and herbs, all wrapped in rice paper. They're a popular street snack, usually served with a hoisin-peanut dipping sauce.
Vietnamese Jicama Chinese Sausage Rolls (Bò Bía)
Ingredients
- ⅓ cup dried shrimp soaked overnight
- 1 lb jicama julienned
- 1 large carrot julienned
- 3 cloves garlic minced
- 3 eggs beaten
- 2 Chinese sausages
- lettuce
- mint, basil, viet herbs
- rice paper
Instructions
- Drain your dried shrimp and set aside.
- In a large skillet, heat 2 tablespoon oil on high heat. Add garlic and dried shrimps. Combine and cook for 30 seconds. Careful not to burn the garlic.
- Add julienned jicama and carrots. Add 2 tablespoon of water. Cook until they are cooked through - 5 mins.
- Add ½ teaspoon salt and black pepper. Combine well and turn off the heat. Set aside.
- In a separate pan, spray with non stick spray and bring to medium high heat. Pour in half the mixture of beaten eggs to make even surface. Allow to cook through and remove from heat. Repeat with the other half of the egg mixture. Once cooked, slice into long thin strips.
- In your air fryer, cook the Chinese sausage for 5 mins at 360F. Remove and cut into thin slices.
- To assemble your rolls, wet your rice paper. While it begins to soften, add lettuce, your jicama carrot stir fry, couple pieces of the fried egg, and Chinese sausage. Then roll your spring roll.
- Serve with peanut sauce (recipe posted in a previous post).
