Bo Bia (Chinese Sausage Spring Rolls)

Bo Bia is a vibrant Vietnamese spring roll that harmoniously blends Chinese and Vietnamese culinary traditions. Typically sold by street vendors in Vietnam, these fresh rolls are filled with a delightful combination of Chinese sausage, jicama, carrots, dried shrimp, eggs, and aromatic herbs, all wrapped in delicate rice paper. Accompanied by a rich hoisin-peanut dipping sauce, Bo Bia offers a unique and satisfying taste experience.

Why You’ll Love This Recipe

• Flavorful Fusion: The sweet-savory Chinese sausage paired with crisp vegetables and aromatic herbs creates a delightful taste profile.
• Textural Delight: The combination of crunchy jicama and carrots, tender eggs, and chewy dried shrimp offers a satisfying mouthfeel.
• Customizable: Easily adaptable to personal preferences or dietary needs.
• Healthy Choice: Fresh ingredients make it a lighter alternative to fried spring rolls.
• Perfect for Gatherings: Ideal as an appetizer or light meal for social occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chinese sausages (lap cheong)
• Garlic
• Dried shrimp
• Jicama
• Carrot
• Soy sauce
• Sesame oil
• Eggs
• Thai basil
• Rice paper wrappers

For the Dipping Sauce:

• Garlic
• Hoisin sauce
• Peanut butter
• Water
• Cornstarch
• Toasted peanuts (optional)
• Sriracha (optional)

Directions

1. Prepare the Dried Shrimp: Soak the dried shrimp in warm water for 10 minutes to soften. Drain and set aside.
2. Cook the Chinese Sausage: In a small pan, add 2 tablespoons of water and the Chinese sausages. Cover and simmer for 10 minutes until cooked through. Slice thinly on a diagonal and set aside.
3. Sauté the Vegetables: In a pan over medium heat, sauté minced garlic and the soaked dried shrimp for 1-2 minutes. Add julienned jicama and cook for 2 minutes. Add shredded carrot and soy sauce, cooking for an additional 3-5 minutes until the jicama is tender. Stir in sesame oil, then remove from heat and set aside.
4. Prepare the Eggs: Beat the eggs with a pinch of salt. In a non-stick pan, cook the eggs in a thin layer to form an omelette. Once cooked, let it cool, then slice into thin strips.
5. Assemble the Rolls: Dip a rice paper wrapper into warm water to soften. Lay it flat on a clean surface. Place a portion of the jicama mixture, egg strips, Chinese sausage slices, and Thai basil leaves onto the bottom third of the wrapper. Fold the sides over the filling and roll tightly to enclose. Repeat with remaining ingredients.
6. Prepare the Dipping Sauce: In a saucepan, sauté minced garlic until fragrant. Add hoisin sauce and peanut butter, stirring to combine. Mix cornstarch with water and add to the saucepan, cooking until the sauce thickens. Top with toasted peanuts and a drizzle of sriracha if desired.

Servings and Timing

• Servings: Approximately 4 servings (8-10 rolls)
• Preparation Time: 45 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour

Variations

• Vegetarian Option: Omit Chinese sausage and dried shrimp; substitute with tofu or additional vegetables like mushrooms.
• Alternative Herbs: Replace Thai basil with mint or cilantro for a different flavor profile.
• Spice Level: Adjust the amount of sriracha in the dipping sauce to control spiciness.
• Wrap Alternatives: Use lettuce leaves instead of rice paper for a low-carb version.

Storage/Reheating

• Storage: Store assembled rolls in an airtight container, separated by damp paper towels to prevent sticking. Consume within 24 hours for best freshness.
• Reheating: These rolls are best enjoyed fresh. If needed, allow refrigerated rolls to come to room temperature before serving. Avoid microwaving as it may affect texture.

FAQs

How do I prevent the rice paper from tearing?

Ensure the rice paper is soaked just until pliable, not overly soft. Handle gently during assembly to avoid tearing.

Can I make Bo Bia ahead of time?

It’s best to prepare Bo Bia close to serving time. If making ahead, store properly to maintain freshness and texture.

What can I use instead of jicama?

Daikon radish or water chestnuts can be used as substitutes, offering a similar crunch.

Is there a substitute for Chinese sausage?

While Chinese sausage has a unique flavor, you can use other sweet-savory sausages or marinated tofu for a different taste.

Can I freeze Bo Bia?

Freezing is not recommended as it can alter the texture of the rice paper and fillings.

How do I keep the rolls from sticking together?

Place a damp paper towel between each roll when storing to prevent sticking.

What dipping sauces pair well with Bo Bia?

Traditional hoisin-peanut sauce is common, but you can also use nuoc cham or a spicy chili-garlic sauce.

Are there gluten-free options?

Use gluten-free soy sauce and ensure other ingredients are gluten-free to accommodate dietary restrictions.

Can I add noodles to the filling?

While not traditional, adding vermicelli noodles can provide additional texture and make the rolls more filling.

How do I julienne vegetables?

Use a sharp knife or mandoline slicer to cut vegetables into thin, matchstick-sized pieces for uniformity.

Conclusion

Bo Bia offers a delightful combination of flavors and textures, making it a standout dish in Vietnamese cuisine. Its versatility allows for various adaptations to suit personal tastes and dietary needs. Whether enjoyed as an appetizer or a light meal, these spring rolls are sure to impress with their fresh ingredients and savory dipping sauce.

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