Spring rolls with Chinese sausage, jicama and omelette

Spring rolls with Chinese sausage, jicama and omelette

Bò bía

By
From
Real Vietnamese Cooking
Makes
24
Photographer
Michael Fountoulakis

Roaming street vendors peddle these spring rolls from their carts in Ho Chi Minh City. This dish is a legacy of the migration of ethnic Chinese to southern Vietnam, many of whom settled in the ChoIon district. Traditionally, the Chinese would have made these rolls with wheat-based wrappers, but the Vietnamese have adapted the recipe to suit local tastes and now use rice paper wrappers.

Lap cheong is a dry pork sausage with a slightly sweet taste and a hint of cassia. It is readily available from Asian grocers.

Ingredients

Quantity Ingredient
48 small dried shrimp
3 lap cheong sausages
8 eggs
vegetable oil, for pan-frying
3 garlic cloves, chopped
24 rice paper sheets, about 18 cm in size
1 butter lettuce, separated into cups
1 jicama, peeled and cut into matchsticks
thai basil
Hoisin dipping sauce, to serve

Method

  1. Cover the dried shrimp with warm water and allow to soak while preparing the remaining ingredients.
  2. Cook the whole sausages in a frying pan on all sides over medium heat for 5-6 minutes, then drain well on paper towel. When cool enough to handle, cut the sausages at an angle into slices 3 mm thick.
  3. Break two eggs into a small bowl and whisk. Pour into a lightly oiled hot frying pan and gently stir for 5 seconds. Ensure the base of the pan is covered in the egg, and allow to wok until set. Remove from the pan and repeat with the remaining eggs. When the omelettes have cooled, cut them Into strips about 5 mm wide.
  4. Drain the shrimp and reserve the liquid for the dipping sauce.
  5. Heat 1 tablespoon of oil in a frying pan and sauté the garlic over medium heat until fragrant. Add the shrimp and cook for a further 3-4 minutes. Remove from the pan and set aside.
  6. When all the cooked ingredients have cooled, you can begin rolling the spring rolls.
  7. Take one sheet of rice paper and dip it into warm water for 1 second. Do not allow to soak, as the paper will tear when rolled. Place on a flat surface, wait for 20 seconds, then soak up any excess water with a clean cloth.
  8. On the bottom third of the sheet, place a lettuce cup, some omelette strips, jicama, basil, sausage and two shrimp. Bring the bottom of the wrapper up over the filling, then fold in the sides and roll up. Set aside, seam side down.
  9. Continue with the remaining ingredients, then serve with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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