Description
Bo Bia is a Vietnamese-style spring roll made with Chinese sausage, jicama, carrots, eggs, and fresh herbs, wrapped in rice paper. It’s a savory, sweet, and crunchy snack or appetizer.
Ingredients
Units
Scale
- 4 Chinese sausages (lap xuong), sliced and pan-fried
- 1 medium jicama, peeled and julienned
- 2 carrots, peeled and julienned
- 4 large eggs, scrambled and cooked into a thin omelet, then sliced
- 12 rice paper wrappers
- 1 cup fresh Thai basil leaves
- 1 cup fresh mint leaves
- 1 cup fresh lettuce, chopped
- 1 tbsp vegetable oil (for cooking)
- Salt to taste
- Optional: hoisin sauce with crushed peanuts for dipping
Instructions
- Heat a pan with vegetable oil and lightly stir-fry the julienned jicama and carrots for about 3-5 minutes. Season with a little salt and set aside to cool.
- Pan-fry the Chinese sausages until cooked through and slightly crispy. Set aside.
- Whisk the eggs, cook into a thin omelet, then slice into thin strips.
- Prepare a clean surface and soak each rice paper sheet in warm water for 10-15 seconds until pliable.
- Place a small amount of jicama, carrots, sausage slices, egg strips, herbs, and lettuce in the center of the wrapper.
- Fold the sides and roll tightly into a spring roll. Repeat with remaining ingredients.
- Serve with hoisin-peanut dipping sauce, if desired.
Notes
- Don’t over-soak the rice paper or it will tear easily.
- You can substitute jicama with daikon if unavailable.
- Make the rolls right before serving to maintain texture.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
