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Friday, April 14, 2017

How to make Fresh Spring Rolls (w/ Chinese Sausage, Shrimp, Eggs, Jicama, Carrots)/Cách làm Bò Bía

Ingredients & Cooking Directions for Fresh Spring Rolls (Bò Bía)

Kitchen Equipment used in this Video

Cutting board:  
Kitchen brush:

Estimated servings: about 10 rolls

Step 1: Cook the sausages

Thinly slice Chinese sausages on a 45-degree angle. Then pan-fry on medium low for about 4-6 minutes until most of the fat is rendered but the sausage is cooked through and not burnt or shriveled. Set aside.

Step 2: Prepare the eggs

Crack eggs into a bowl, add in fish sauce, whisk and set aside. Brush oil on the inside of pan and turn heat on medium. When oil is hot, pour in eggs and swirl the pan around to create a thin omelet. Cook omelet on both sides until eggs are dry. Allow it to cool, roll it up and cut into ribbons.

Step 3: Stir fry vegetables

1 cup julienned carrots

Turn stove on medium high heat and add in oil and garlic to pan. When the garlic is fragrant, add in dried shrimp and stir fry for about a minute. Add in the jicama and carrots stir frying them for about 5 minutes or until slightly wilted. Then season with salt and pepper and transfer them onto a plate to cool completely.

Step 4: Assemble rolls

Thai basil leaves, washed
Warm water

Dip the rice paper in a large bowl of warm water, shake off all the excess, and place it on a flat surface. Place 3-4 sausage pieces on the bottom row of the rice paper, egg ribbons above the sausage pieces, a row of basil leaves above the egg ribbons and a generous amount of jicama-carrots on top of the basil. Sprinkle the fried shallots and peanuts on top of the jicama-carrots, fold the 2 ends over and tightly roll the rolls. Repeat this process until ingredients are used up. Serve with the dipping sauce ( ).


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