Bò Bía - Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg

Name: Bò Bía - Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3-4 tbsp dried shrimp; 1/2 lb jicama jullienne; 1 small carrot juilliend; 2 tsp salt; 3 Chinese sausages lạp xưởng – I like the Kam Yen Jan brand; 2 large eggs; 2-3 leaves of red leaf lettuce; 1 package rice paper bánh tráng – I used 22 cm; Dipping Sauce:; 1 garlic clove finely chopped; 1/2 tsp oil; 2 tbsp hoisin sauce; 2 tbsp water more or less, to desired thickness; 1 tsp sugar; crushed peanuts; Sambal Oelek chili paste

Prep Time

20m

Cook Time

30m

Total Time

50m

This Bò Bía recipe features Vietnamese spring rolls with Chinese sausage, jicama, carrot, and egg. The filling is wrapped in rice paper and served with a dipping sauce made with garlic, hoisin sauce, and sambal oelek chili paste. A delicious and authentic Vietnamese dish with a perfect balance of flavors.

Rolls

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Recipe Options

Bò Bía - Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg

Ingredients

Dipping Sauce

Steps

Nutrition Facts

Bò Bía - Vietnamese Spring Rolls With Chinese Sausage, Jicama, Carrot, Egg

Ingredients

Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts