Vietnamese Fresh Spring Rolls with Jicama and Egg (Bo Bia)
Vietnamese fresh spring rolls with jicama and egg make fun and refreshing appetizers with plenty of crunchiness and flavors.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 people
For the fresh spring rolls
- 8 medium shrimps, peeled and deveined (see recipe notes)
- 8 oz jicama
- 2 medium carrots
- 3 large eggs
- 2 Chinese sausage (see recipe notes)
- 1/2 teaspoon salt
- 1 teaspoon fish sauce
- rice paper wrappers
- Thai basil
- Cilantro, roughly chopped (optional)
- cooking oil
For the dipping sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons lime juice
- 2 tablespoons hot water
- crushed roasted peanuts (unsalted)
Prepare filling for the fresh spring rolls
Pour boiling water over shrimps and poach for a few minutes until just cooked through. Remove shrimps from water, pat dry. Transfer to a food chopper/processor and process into small pieces.
In a pan over medium - medium high heat, add 1 teaspoon of oil and toast shrimp pieces for 5-6 minutes, until they are firm to your liking. Add fish sauce, mix well and then transfer to a clean bowl.
Peel and julienne jicama and carrots. In a pan over medium - medium high heat, add 1 teaspoon of oil and saute jicama and carrots. Season with salt to your liking. Saute for about 4-5 minutes or until they are softened enough to lose their raw taste while still crunchy. Transfer to a plate.
Crack eggs into a bowl and beat well. Pour the beaten egg into a pan over medium heat, cook and flip once. Transfer to a clean cutting board. When the egg omelette is cool enough to handle, roll and slice into thin strips.
In a pan over medium heat, add Chinese sausage and cook until it is heated all the way through. Transfer to a cutting board and cut into thin slices on the diagonal. Or you can slice first and cook. Be careful since they can burn.
Putting together the fresh spring rolls
Dip rice paper wrapper into room-temperature water for 2-3 seconds and then lay flat on a clean plate or working surface.
Spread a few slices of Chinese sausage and Thai basil leaves on the rice paper wrapper. Then spread egg strips, jicama and carrot, shrimp and cilantro over them.
Fold the top part of the wrapper near you over the filling, fold left and right corners over the filling, and then roll it up away from you. Place on a serving plate, seam side down. Repeat with remaining filling and wrappers. Serve with dipping sauce.
- If you like using dried shrimps instead of fresh shrimps, soak them in hot water to soften them and then saute them.
- Chinese sausage at Asian grocery stores can come in different size and made from different meat. I like to use pork sausage in these bo bia fresh spring rolls. If your Chinese sausage is the long type, using one sausage should be enough. If it's the short type, use two sausages.