Vietnamese Bo Bia, autumn rolls - Hands on Kitchen
Bo Bia is not the fresh spring rolls you normally find in a Vietnamese restaurant, these are rather uncommon.
This recipe will make about 20 rolls.
These rolls take more prep work then the other styles but are still rather easy, it's just a lot of little steps.
Vietnamese Bo Bia, autumn rolls - Hands on Kitchen
This recipe will make about 20 rolls.
These rolls take more prep work then the other styles but are still rather easy, it's just a lot of little steps.
Start off by placing half of the shrimp 1.5oz into a bowl of warm water.
Take the Chinese sausage and place it into a pot with enough water to cover the sausage, turn the heat to med/high and cook for 10 minutes. After 10 minutes, add the shrimp you can also add the water from the shrimp, it wont hurt anything. Cook sausage/shrimp for another 5 minutes, remove from heat and drain after a total of 15 minutes. Once cool enough to handle, slice the sausage into 5 long strips each and set aside.
While the sausage is cooking peel the jicama then slice it into tiny match sticks if using a knife it will take forever and be uneven, better yet use a mandoline with the correct cutting blade, you can easily do the whole jicama in about 60-90 seconds.
Once the Jicama is done, place into a pot with 1 tsp salt and 1 tsp sugar, cook over high heat making sure to turn the jicama so it wont burn, there's enough water in the jicama you don't need to add anything, just keep cooking it until it gets somewhat soft, you want it to still have a slight crispness to it, but still be cooked down. Once cooked, drain any extra water from it and set aside.
Take the 4 eggs and beat them in a bowl, using a nonstick pan, brush a very light coat of oil on the pan, then scoop enough egg into the pan so you can rotate the pan around and get a nice light coating of egg, as soon as the egg is cooked enough to flip, reach in carefully, grab the edge, and flip the egg over, then slide it off onto a plate. Do this over and over again until all the egg is gone. Once the egg is cooked and read, stack all of the sheets of egg on top of each other, cut in half, then roll the egg up into a roll and slice into small thin strips. Repeat for the other half of the eggs and set all of it aside.
Roll the lettuce leaves up and slice into small strips. Set aside
Roll the basil up and slice into small strips. Set aside.
At this point you should have all of the fillings ready to go.
Take a pan and fill it with water, turn the stove to low heat and allow the water to come to a simmer, take a spring roll wrapper and stick half of it into the water, then rotate the spring roll wrapper around until the whole wrapper has been dipped into the water, total time in the water is only about 5 seconds, it really takes very little time.
Lay the wrapper down on a flat service, add the filling, sausage, egg, jicama, shrimp, basil, then a good bit of lettuce, fold the wrapper over 1/4 of the way, fold each side in, then tightly roll up the spring roll wrapper.
Bo Bia is not the fresh spring rolls you normally find in a Vietnamese restaurant, these are rather uncommon.
This recipe will make about 20 rolls.
These rolls take more prep work then the other styles but are still rather easy, it's just a lot of little steps.
Dipping sauce mix the following together.
Vietnamese Bo Bia, autumn rolls - Hands on Kitchen
This recipe will make about 20 rolls.
These rolls take more prep work then the other styles but are still rather easy, it's just a lot of little steps.
Start off by placing half of the shrimp 1.5oz into a bowl of warm water.
Take the Chinese sausage and place it into a pot with enough water to cover the sausage, turn the heat to med/high and cook for 10 minutes. After 10 minutes, add the shrimp you can also add the water from the shrimp, it wont hurt anything. Cook sausage/shrimp for another 5 minutes, remove from heat and drain after a total of 15 minutes. Once cool enough to handle, slice the sausage into 5 long strips each and set aside.
While the sausage is cooking peel the jicama then slice it into tiny match sticks if using a knife it will take forever and be uneven, better yet use a mandoline with the correct cutting blade, you can easily do the whole jicama in about 60-90 seconds.
Once the Jicama is done, place into a pot with 1 tsp salt and 1 tsp sugar, cook over high heat making sure to turn the jicama so it wont burn, there's enough water in the jicama you don't need to add anything, just keep cooking it until it gets somewhat soft, you want it to still have a slight crispness to it, but still be cooked down. Once cooked, drain any extra water from it and set aside.
Take the 4 eggs and beat them in a bowl, using a nonstick pan, brush a very light coat of oil on the pan, then scoop enough egg into the pan so you can rotate the pan around and get a nice light coating of egg, as soon as the egg is cooked enough to flip, reach in carefully, grab the edge, and flip the egg over, then slide it off onto a plate. Do this over and over again until all the egg is gone. Once the egg is cooked and read, stack all of the sheets of egg on top of each other, cut in half, then roll the egg up into a roll and slice into small thin strips. Repeat for the other half of the eggs and set all of it aside.
Roll the lettuce leaves up and slice into small strips. Set aside
Roll the basil up and slice into small strips. Set aside.
At this point you should have all of the fillings ready to go.
Take a pan and fill it with water, turn the stove to low heat and allow the water to come to a simmer, take a spring roll wrapper and stick half of it into the water, then rotate the spring roll wrapper around until the whole wrapper has been dipped into the water, total time in the water is only about 5 seconds, it really takes very little time.
Lay the wrapper down on a flat service, add the filling, sausage, egg, jicama, shrimp, basil, then a good bit of lettuce, fold the wrapper over 1/4 of the way, fold each side in, then tightly roll up the spring roll wrapper.
