How to Make Beef and Jicama Spring Rolls – Bo Bia
Beef and Jicama Spring Rolls are another version of spring rolls, with different fillings. In Vietnam, Bo Bia is usually made by street vendors, selling in the food cart similar like Mexican burrito in the US. When I was young, between classes, we would come pick up some snacks during the break. There was some ‘mini’ food cart strategically positioned on a busy street corner, hand rolls and money were exchanged and here we went happily with our favorite food snack. I rarely see this dish serving in the restaurants here in the US. However, we do it at home often because it’s fun to eat, light enough to be a perfect snack for children after school and it’s tasty.
Recipe to Make Beef and Jicama Spring Rolls – Bo Bia
1 medium jicama, peeled and cut into matchsticks, same size as shredded cheese
3 carrots, peeled and cut into matchsticks, same size as shredded cheese
1 package of rice paper rounds, 8 1/2 inches in diameter
4 Chinese sweet sausage
8 eggs, pan fry into 4 1 inch Egg sheets (2 eggs each), cut into 1/2 inch wide strips
1/2 cup dried shrimps, rinsed under hot water and coarsely chopped
1 1/2 cups Spicy Hoisin Garlic Sauce
1 head leafy lettuce, leaves separated
1 bunch of mint leaves
Oil for cooking
1 green onion, finely chopped
5 cloves garlic, finely minced
In a small skillet or saucepan, combine the sausage with water to reach halfway up their sides. Bring to a simmer over medium heat and cook until all liquid has evaporated. The sausage will soften and pump up. Transfer them to a cutting board and slice each sausage diagonally, creating long thin slices. Place on a plate and set aside.
In a wok or large skillet, heat up 2 tbsp of oil and drop in 1/2 green onion and garlic. Stir fry until fragrant, then add the shrimps, saute for about 30 seconds. Place on a plate and set aside.
In a same wok or large skillet, heat up 1 tbsp of oil and drop in the remaining green onion and garlic. Stir fry until fragrant, then add carrot sticks. Add in 2 spoons of water, cook it for about 1-2 minutes, then add jicama sticks in. Mix it up and cook until carrots and jicama is soft but still slightly crunchy. Mix in a pinch of salt and pepper, then adjust the seasoning with more salt if needed. Transfer to a plate.
To serve the roll, set out all components on the table, including separate plates of sausage, shrimps, egg strips, sauteed carrot and jicama, lettuce leaves, mints, rice paper and a bowl of dipping sauce. Boil a kettle of water, and pour it out into a bowl for dipping rice papers.
To make the spring roll, soften the rice paper by diping it into hot water. Lay it down on a plate and top the rice paper with some lettuce, mints, carrot, jicama, shrimps, few slices of Chinese sausage, couple egg strips and crushed peanuts. Roll it in firmly. The spring rolls should be eaten as they are made with the dipping sauce.
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