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Bò Bía Recipe (Vietnamese Spring Rolls)

Bò bía, or Vietnamese spring rolls, are a famous street food that fans of yummy rolls have to try. Savory, refreshing, and healthy, they are the perfect snack and appetizer to whip up.
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Course: Appetizer
Cuisine: Vietnamese
Keyword: Bò Bía, Vietnamese Spring Rolls
Level of Difficulty: Easy
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 546kcal

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
US Customary - Metric

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

Calories: 546kcal | Carbohydrates: 26g | Protein: 42g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 549mg | Sodium: 3413mg | Potassium: 713mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5516IU | Vitamin C: 36mg | Calcium: 179mg | Iron: 5mg