Authentic Vietnamese Bò Bía (Spring Rolls with Jicama, Carrots, Chinese Sausage, Egg, and Shrimp) Recipe

Ingredients

8 ounces of jicama
2 medium-sized carrots
4 Chinese sausages (Lap Xuong)
8 ounces of shrimp
20 small rice paper wrappers (approximately 6 inches in diameter)
15 lettuce leaves
2 large eggs
1 handful of chives
1 handful of mint leaves
1 tablespoon of cooking oil
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1 teaspoon of sugar
Salt to taste
Water for soaking the rice paper
For the peanut sauce: 3 tablespoons of hoisin sauce, 1 tablespoon of peanut butter, 1 tablespoon of sugar, 1/2 cup of water

Steps and instructions

Peel and cut the jicama and carrots into thin strips.
Cut the Chinese sausages into thin slices. Devein the shrimp, boil until they are fully cooked, and then slice them in half lengthwise.
Heat up the cooking oil in a pan over medium heat. Add the Chinese sausages to the pan and stir-fry until they’re crispy. Remove the sausages from the pan and set them aside.
In the same pan, add the jicama, carrots, fish sauce, soy sauce, and sugar. Stir-fry until the vegetables are tender. Set them aside to cool.
Beat the eggs, add a pinch of salt, then cook them in a nonstick pan to make a thin omelette. Once cooled, cut the omelette into thin strips.
Dip a rice paper wrapper into water to soften it. Lay it flat on a clean working surface. On one edge, place a small amount of the jicama and carrot mixture, a couple pieces of shrimp, some Chinese sausage, a few strips of egg, a piece of lettuce, a few mint leaves, and a chive. Roll the wrapper over the ingredients, tuck in the sides, and continue rolling until it forms a tight spring roll.
Continue this process until all ingredients are used.
To make the peanut sauce, combine the hoisin sauce, peanut butter, sugar, and water in a saucepan. Simmer over medium heat until the sauce thickens.
Serve the rolls with the peanut sauce for dipping.

Tools for making

Cutting board - Used for chopping and preparing ingredients.
Knife - Essential for cutting and slicing various ingredients.
Pan - Used for stir-frying the Chinese sausages and vegetables.
Nonstick pan - Used for cooking the omelette.
Saucepan - Used for making the peanut sauce.
Mixing spoon - Used for stirring and combining ingredients.
Tongs - Useful for handling the rice paper wrappers and spring rolls.
Bowl of water - Used for soaking the rice paper wrappers.
Clean working surface - A flat and clean area for assembling the spring rolls.

Recipe variations

Substitute jicama with cucumber or daikon radish for a refreshing crunch.
Replace Chinese sausages with grilled chicken or tofu for a meat-free alternative.
Add sliced bell peppers or shredded cabbage for additional texture.
Include sliced avocado or mango for a creamy and sweet twist.
Experiment with different herbs such as Thai basil or cilantro for varied flavors.
Try using alternative dipping sauces like sweet chili sauce or a spicy peanut sauce.
For a gluten-free option, use gluten-free rice paper wrappers.
Include vermicelli noodles for added substance and texture.
Add crushed roasted peanuts or sesame seeds for an extra nutty flavor.
Incorporate pickled vegetables like carrots or radishes for a tangy kick.

Recipe overview

Bò Bía is a refreshing Vietnamese spring roll filled with a crunchy jicama and carrot stir-fry, succulent pieces of Chinese sausage and shrimp, strips of omelette, and fresh herbs, all wrapped up in a delicate rice paper. This recipe also includes a flavorful peanut sauce for dipping, providing a perfect balance to the fresh, crisp ingredients inside the roll. Making Bò Bía can be a fun and engaging activity for the whole family or a group of friends, as everyone can participate in rolling their own spring rolls. It's also quite versatile - you can easily adjust the ingredients to your preference. Whether you're throwing a spring or summer party or looking for a light meal, these Vietnamese spring rolls are sure to impress. Expect a bit of prep work, but the result is a satisfying combination of tastes and textures that's completely worth it!

Common questions

Can I substitute the jicama with another vegetable? Yes, you can substitute the jicama with turnips or daikon radish if desired.
Can I use other types of sausages instead of Chinese sausages? While Chinese sausages are traditional in Bò Bía, you can use other types of sausages like Vietnamese lap cheong or even regular smoked sausages as a substitute.
Can I make the rolls ahead of time? Yes, you can make the rolls ahead of time. To prevent them from sticking together, place a sheet of parchment paper or plastic wrap between each roll and store them in an airtight container in the refrigerator. They are best consumed within 24 hours.
Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version of Bò Bía by omitting the shrimp, Chinese sausages, and eggs. Increase the amount of jicama, carrots, and other vegetables to compensate for the omitted ingredients.
Is there a gluten-free option? To make this recipe gluten-free, ensure that the soy sauce used is gluten-free or substitute it with tamari or coconut aminos.
What other dipping sauces can I serve with Bò Bía? Aside from the peanut sauce, you can serve the rolls with sweet chili sauce, hoisin sauce, or a simple nuoc cham dipping sauce made with fish sauce, lime juice, sugar, and chili.

Serving dishes and utensils

Knife - For cutting and preparing the vegetables, sausages, and shrimp.
Cutting board - To provide a safe and clean surface for chopping and slicing ingredients.
Pan - Needed to stir-fry the Chinese sausages and vegetables.
Nonstick pan - Used to cook the thin omelette for the filling.
Saucepan - Required for making the peanut sauce.
Tongs - Helpful for dipping the rice paper wrappers into water to soften them.
Serving platter - To present and serve the finished Bò Bía spring rolls.
Small bowls - For serving the peanut sauce as a dipping sauce.
Chopping board - Optional, but useful for chopping herbs like mint leaves and chives.

Origin stories

Bò Bía, a vibrant and scrumptious street food, emerged from the rich culinary landscape of Vietnam. However, its roots are firmly planted in the soil of Chinese cuisine, a testament to the historical Chinese influence in Vietnam. Translated directly, Bò Bía means "cow skin," a nod to the chewy texture of the rice paper wrappers that encase the filling. Despite the name, this dish contains no actual cow skin. Instead, it bursts with a medley of flavors and textures – jicama, Chinese sausage, shrimp, eggs, and fresh herbs – a symphony of taste held together with a delicate rice paper wrapping. Each bite is dipped into a tangy and nutty sauce, further elevating the experience. As you take a bite, you're not just enjoying a delicious snack, you're partaking in a centuries-old culinary tradition that spans across cultures and countries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.