Bo Bia (Chinese Sausage Spring Rolls)

Bo Bia (Chinese Sausage Spring Rolls)

This rainbow bo bia spring roll features Chinese sausage, eggs, shrimp, carrots, jicama, and fresh herbs. Pair this Vietnamese spring roll with a sriracha hoisin dipping sauce for a perfect spring appetizer.

Course Appetizer, Appetizer & Sides, Breakfast, Dinner, Lunch, Lunch & Dinner

Cuisine Vietnamese

Keyword bo bia, spring roll Vietnam, Spring rolls Vietnamese, Vietnamese rolls recipe, Vietnamese spring rolls recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 454kcal

Author Megan

Equipment

Ingredients

Filling

½ lb jicama julienned
1 medium carrot julienned
1 cup water
2 teaspoon sugar
4 links Chinese sausage sliced
1 cup dried shrimp
2 stalks green onion chopped
¼ tsp black pepper
8 eggs

Hoisin Dipping Sauce

2 garlic cloves minced
½ cup hoisin sauce
1 ¾ cup water
1 tbsp cornstarch
1 tbsp water
1 teaspoon sriracha more to taste
crushed peanuts

Serve

Lettuce
Thai basil
Rice paper

Instructions

Filling

Prepare the jicama and carrots. Peel and julienne the jicama and carrots into thin matchsticks. In a medium pot over medium-low heat, add 1 cup water and sugar and mix to combine. Then add the jicama and carrots, cover, and cook for 20-25 minutes stirring periodically until softened with a slight crunch.
Cook the Chinese sausage. In a medium skillet over medium-high heat, saute the Chinese sausage slices until lightly charred along the edges.
Prepare the shrimp. In a heat-proof bowl, soak the shrimp in boiling water for 10 minutes or until softened, then drain. Then, season with the shrimp with black pepper. On a small skillet over medium heat, heat 1 tbsp vegetable oil. Then add the green onion, and shrimp and cook for 3 minutes.
Make the eggs. In a mixing bowl, whisk all the eggs. In a medium skillet or wok on medium heat, lightly grease the pan with oil and pour 1/4 cup of egg onto the pan, pick up the pan and spread the eggs evenly across the pan like a crepe. Then flip and cook until done. Place the egg flat on the cutting board. Continue and layer the egg crepes until all the eggs are cooked. When all the eggs are cooked, thinly slice the eggs into 1/4-inch thick strips.

Assemble

Dip the rice paper in warm water. In a large bowl, or rice paper bowl pour in warm water around 120 F. Dip the rice paper into the water submerging the entire paper, and then lay it on a plate slightly larger than the rice paper.
Add your vegetables. Add the lettuce, Thai basil, jicama, and carrots on the edge of the rice paper closest to you leaving about 1 inch for you to grab onto.
Add in the protein. Then add a few strips of eggs, shrimp, and Chinese sausage. To have the Chinese sausage appear on the outside of the roll, place the Chinese sausage slices in a horizontal line directly on top of the rice paper above the veggies.
Begin rolling the rice paper. Lift the rice paper on the edge closest to you and make your first fold. Then fold in the left and right edges of the rice paper to seal the ends. Continue tightly rolling upward until no more rice paper remains. Repeat until you run out of filling.

Hoisin Dipping Sauce

Cook the garlic. In a small saucepan, pour in 1 tbsp of olive oil and cook the minced garlic on medium-high until lightly browned and fragrant.
Cook the sauce. Add the hoisin sauce and water to the saucepan and stir until combined. In a small bowl, mix the 1 tbsp cornstarch with the 1 tbsp of water. Add the cornstarch slurry to your sauce and mix until thickened. Then add sriracha for added heat.
Serve. Serve with the bo bia spring rolls in individual dipping bowls garnished with crushed peanuts and enjoy!

Notes

Wash your vegetables! It is important that you thoroughly wash and dry your vegetables and herbs in a salad spinner to remove the impurities.
Organize your spring roll ingredients nearby. Keep your rolling station clean and organized for easy assembly.
Be cautious of overfilling the spring rolls. Rice paper is very thin and can rip easily so be careful of overfilling your fresh spring rolls.
Use a second wrapper if the spring roll rips. If you don’t mind a slightly chewier texture, use a second rice paper to wrap any roll that ripped.
Customize your filling! You can use any variation of the Vietnamese spring roll ingredients. You can experiment by changing the proportions of each spring roll filling that you’d like.

Nutrition