Bò bía, aka Vietnamese spring roll, is a refreshing street food coming from the colorful cuisine of Vietnam. The combination of crunchy vegetables and savory Chinese sausage will surely take your taste buds on a delicious joy ride.
This snack is the perfect choice for those seeking a healthy and easy treat that won’t leave you feeling guilty. The best part? You won’t even need to fry the rolls! Let’s go through all the steps to create these flavorful rolls packed with vegetables and protein.
Bò Bía – An Iconic Vietnamese Street Treat
The origin of bò bía is from poh bia, a delicacy of Chaoshan (Guangdong) and Fujian. The dish came to Vietnam following the arrival of the Chaoshan immigrant and has become a well-loved street food in the country. In addition, these rolls are also famous in Taiwan, Malaysia, and Singapore.
In Vietnamese cuisine, there are two versions of bò bía. The savory kind includes Chinese sausage, fried egg, carrots, and jicama as the filling. Everything is wrapped nicely in rice papers and served with a sweet and spicy sauce garnished with roasted peanuts.
Another version is sweet bò bía (bò bía ngọt). It consists of malt syrup and shredded coconut. In addition, the wrapping for the sweet version, which is typically made from wheat flour, is chewier than its savory counterpart.
Generally speaking, sweet bò bía is more common in the Southern regions, while the meaty variety is popular in Saigon and other Northern provinces.
Which Kitchen Tools Needed To Make Bò Bía?
First thing first, you’ll need to prepare the right kitchen tools to make bò bía, including:
You might also need a wooden spoon, food prep gloves, an extra bowl, and a whisk.
What Are the Ingredients for Bò Bía?
It’s time to get your shopping list out and note down the necessary ingredients. Here’s what you’ll need.
Directions to Make Bò Bía
Ready to get started? Here are the detailed instructions for making Vietnamese bò bía!
Step 1: Prepare The Ingredients
Wash the dried shrimp and soak them in warm water for 10 minutes until softened. Then, drain the water and let the shrimp dry.
Thinly slice the Chinese sausages diagonally at about a 45-degree angle
Cut the jicama into sticks and julienne the carrots. Season these two vegetables with 1 teaspoon of salt and 1 teaspoon of sugar. Mix well.
Step 2: Fry The Eggs
Crack 5 eggs into a bowl. Beat well and season them with 1 teaspoon of salt and 1 teaspoon of sugar.
Heat some olive oil in a pan. Then, pour the beaten eggs into the pan. Fry them until golden on both sides. Roll the eggs up or fold them in half.
After frying the eggs, transfer them to a plate and allow them to cool. Next, cut the egg into strips.
Step 3: Fry The Sausage
Heat your pan on the stove. You don’t need to add any oil, as the sausages will release their own fat as you fry them.
Once the pan is heated, add the Chinese sausages and stir them for 8 to 10 minutes on medium-low heat. Sear the edges a little.
Transfer the sausages to a plate and set them aside.
Step 4: Stir-Fry The Dried Shrimp
Use the sausage fat to fry half of the minced garlic until fragrant. Add the dried shrimp and stir them for 3 to 5 minutes over medium-low heat or until they become aromatic.
Step 5: Make The Sauce
Pour a little olive oil into a heated pan. Add the remaining minced garlic and fry until fragrant. Then, add 3 teaspoons of chili sauce, 5 teaspoons of hoisin sauce, 3.5 tablespoons of water, 1 teaspoon of sugar, and 1 teaspoon of salt.
Stir the mixture over medium heat until the sauce thickens. Turn off the heat and let the sauce cool.
Step 6: Stir-Fry The Carrots And Jicama
Add the carrots and jicama to a pan and stir-fry them for 5 to 10 minutes or until they become tender and fragrant.
Step 7: Roll The Bò Bía
First, you’ll need to soften the rice paper a little. Poke your fingers into the water, then spread that water onto the rice paper.
Fold the bottom end of the rice paper.
Arrange the lettuce, carrots, jicama, fried eggs, and dried shrimp on the wrapper. Fold the left and right sides of the rice paper inward to hold the fillings.
Carefully roll the rice paper up, using your fingertips to keep the fillings from falling out. Once you’re halfway through the rice paper and all the fillings are tucked neatly inside the wrapper, add 3 slices of sausages. Continue rolling until finished.
Repeat this step with the rest of the rolls.
Step 8: Present The Dish
Sprinkle the peanuts on the dipping sauce. Your delicious Vietnamese bò bía is now ready for serving!
Notes And Tips in Making Bò Bía
The tips in this section will help you make the tastiest bò bía with ease!
Don’t Miss Out Bò Bía – A Street Food of Vietnam
Bò bía is undoubtedly one of the best street foods in Vietnam. If you’re a fan of delectable and fresh Vietnamese roll recipes, this dish is something you have to try. With minimal cooking and simple preparation, anyone can “roll up” bò bía with ease.
Have you tried these rolls before? Compared to other Vietnamese rolls, what’s your rating of this street food? Kindly leave your answers and feedback in the comment section below. Also, please help spread this recipe to more people by sharing it. Thank you so much!
Bò Bía Recipe (Vietnamese Spring Rolls)
Equipment
- Pan
- Knife
- Chopping Board
- Vegetable Peeler
- Mixing Bowl
Ingredients
- 1 large jicama
- 2 medium-sized carrots
- 4 Chinese sausages
- 3.5 ounces dried shrimp
- Lettuce
- 0.35 ounces minced garlic
- 0.5 ounces roasted and crushed peanuts
- 5 eggs
- Rice paper
Spices and sauces
- 3 teaspoons brown sugar
- 3 teaspoons salt
- 3 teaspoons chili sauce
- 5 teaspoons hoisin sauce
- 3.5 tablespoons water
Instructions
- Wash the dried shrimp and soak them in warm water for 10 minutes until softened. Then, drain the water and let the shrimp dry.
- Thinly slice the Chinese sausages diagonally at about a 45-degree angle
- Cut the jicama into sticks and julienne the carrots. Season these two vegetables with salt and sugar. Mix well.
- Crack 5 eggs into a bowl. Beat well and season them with salt and sugar.
- Heat some olive oil in a pan. Then, pour the beaten eggs into the pan. Fry them until golden on both sides.Roll the eggs up or fold them in half.
- Transfer them to a plate and allow them to cool. Cut the egg into strips.
- Heat your pan on the stove. Add the sausages and stir them for 8 to 10 minutes on medium-low heat. Sear the edges a little.Transfer the sausages to a plate and set them aside. Use the sausage fat to fry half of the minced garlic until fragrant.
- Add the dried shrimp and stir them for 3 to 5 minutes over medium-low heat or until aromatic.
- Pour a little olive oil into a heated pan. Add the remaining minced garlic and fry until fragrant. Add the chili sauce, hoisin sauce, water, sugar, and salt. Stir the mixture over medium heat until the sauce thickens.Turn off the heat and let the sauce cool.
- Add the carrots and jicama to a pan and stir-fry them for 5 to 10 minutes or until tender and fragrant.
- Poke your fingers into the water, then spread that water onto the rice paper. Fold the bottom end of the rice paper.
- Arrange the lettuce, carrots, jicama, fried eggs, and dried shrimp on the wrapper. Fold the left and right sides of the rice paper inward to hold the fillings.Carefully roll the rice paper up, using your fingertips to keep the fillings from falling out.
- Once you're halfway through the rice paper and all the fillings are tucked neatly inside the wrapper, add 3 slices of sausages. Continue rolling until finished.
- Repeat this step with the rest of the rolls.
- Sprinkle the peanuts on the dipping sauce. Enjoy!
Video
Notes
- The total time is estimated based on 4 servings.
- Feel free to adjust the vegetables used for the fillings and the seasonings of the dipping sauce to your liking.
- However, don’t spread too much water on the rice papers, or they will become sticky.
- Avoid adding too many ingredients to the spring roll, as doing so will make it difficult to keep the fillings tucked nicely inside the wrappers.
- The spring rolls might stick together if you stack them. To prevent this, put a layer of plastic wrap between the rolls.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.