• Peel and julienne a jicama and medium carrots. You want to julienne a jicama and carrots into long skinny sticks. They need to be thicker than if you are using a grater but thin enough to layer. About 1/2 cm thick and 3 inches long.
• Steam the jicama and carrots. Place the jicama and carrots in a large pot, add 1 cup hot water and 2 tsp of sugar. Cover the lid and cook on stove top medium low heat 20-25 minutes until softened but slightly crunchy. Stir every 5 minutes.
• Lightly pan fry the Chinese Sausage. Slice the Chinese sausage into thin slices and pan fry them on medium high until both sides are slightly crisp.
• Prepare the shrimp. In a heatproof bowl, soak the shrimp in boiling water for 10 minutes or until softened and then drain the water. Season with black pepper. On a frying pan, place 1 tbsp vegetable oil add the diced green onion, shrimp and cook on medium heat for 3 minutes.
• Make the eggs. In a mixing bowl, whisk all the eggs. In a medium pan or wok on medium heat, pour 1/4 cup of egg onto the pan, pick up the pan and spread evenly like a crepe. Cook for 30 seconds then flip and cook for another 20 seconds. 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 cm thick strips.

How to Assemble the Spring Roll

• 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 and jicama and carrots on the edge of the rice paper closest to you leaving about 1-2 inches along the edge to grab onto.
• Add in the eggs and shrimp. Then add in your preferred amount of eggs and shrimp.
• Add in the 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.
• Fold in the left and right edges of the rice paper to seal the ends and prevent the contents from spilling out.
• Continue tightly rolling the roll upward until no more rice paper remains. Use your hands to tightly roll the spring roll and prevent too much air from entering.

Dipping Sauce

• Saute the garlic. In a small saucepan, pour in 1 tbsp of olive oil and saute the minced garlic on medium high until lightly browned and fragrant.
• Cook the hoisin sauce with water. Pour in the hoisin sauce and water in the saucepan and stir until combined.
• Make cornstarch slurry. Mix the 1 tbsp cornstarch with the 1 tbsp of water and then add to saucepan and mix until thickened.
• Add sriracha and crushed peanuts. The amount of sriracha is totally up to you and how much spice you can handle.