Bò bía (fresh rolls with Chinese sausage, jicama and egg)

A southern Vietnamese fresh roll of Chinese origin: sweetish Chinese sausage, fried jicama, egg and herbs in rice paper, with a hoisin-peanut dipping sauce. A favourite after-school snack.

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Method

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1. Cook the sausage in boiling water for 5 minutes, then fry in a dry pan for 2 minutes, and cut into thin, long strips. ⏱ Timer: 5 min
2. Whisk the eggs, salt lightly, and fry into two thin omelettes, roll up and cut into strips.
3. Fry the jicama and carrot in the oil for 4-5 minutes, season with salt; add the shrimp at the end. Let cool. ⏱ Timer: 4 min
4. For the sauce, warm the hoisin sauce with the water and peanut butter in a small saucepan, and top with peanuts and chilli.
5. Dip the rice paper sheets one at a time in lukewarm water and lay on a board. Top with a lettuce leaf, a little jicama filling, strips of egg and sausage, and a few herb leaves.
6. Roll up from the bottom edge, fold in the sides, and roll up tightly.
7. Serve at once with the hoisin sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Dip the rice paper in water for only 1-2 seconds — it softens further while you roll.
• Keeps for half an hour covered with a damp cloth, after that it dries out.

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