Vietnamese spring roll - Bo Bia

Rice paper rolls (Fresh spring rolls Bo Bia) are light, healthy, naturally sweet and packed with deliciously crunchy veggies, Vietnamese herbs, Chinese sausage,  Eggs, and Shrimp.  The dipping sauce is the hoisin sauce top with a wonderful homemade mint/basil pesto paste.  These eye catching spring rolls are different because the vegetable of jicama, green beans and carrots are stir fry and they are super easy to make. 

Dipping Sauce Ingredients:

 1 cup hoisin sauce

 1 cup of water 

1 tbsp of peanut butter 

This is your base hoisin sauce. Place the base sauce  in a jar and save for later use. In a separate bowl, add 1/2 cup of the base sauce and 2 tbsp of mint/basil pesto paste. 

Mint pesto ingredients:  

1 cup of mint and Thai basil

2 garlic cloves

 one small shallot

1 fresh chili

 1/2 cup of roasted peanut

3 tbsp of olive oil

1 tbsp of lime juice

pinch of salt and pepper

Place all ingredients in food processor and grind finely.  Adjust the mint pesto to your taste.

Spring rolls fillings Ingredients:

1 small package of dried shrimp 

1 package of the cooked mini shrimp from Trader Joe's 

1 cup jicama, sliced thinly 

1 cup of carrot sliced thinly

 1 cup of sliced green beans

 4 Chinese sausages 

5  small eggs

 Lettuce 

Vietnamese Herbs

 1 package rice paper - I used 22 cm.  Rose brand or Bamboo Tree brand  

Tips for  cooking the eggs:  Whisk together the eggs and season with 1 tsp of fish sauce.  Mix one tbsp of water and one tbsp of cornstarch and add to the egg mixture.  This will ensure no sogginess. Heat a pan and pour a thin layer of the eggs . Low heat and fold the eggs so you can cut them into pasta shape.  

Tips for cooking Chinese sausage: To keep the shape and color of the sausage boil them first before searing them in the pan. I cut them at an angle so the pieces are longer and look nicer in the roll.

Click on the link below for step by step instructions.