Crispy Shrimp and Sausage Spring Rolls — Bo Bia
Saigon street fresh roll wrapping crisp jicama and carrot stir-fried with dried shrimp around Chinese sausage, fried egg ribbons, and lettuce in soft rice paper, dipped in a sweet hoisin-peanut sauce with chilli.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 30g dried shrimp in hot water 5 minutes until plump, drain, and chop fine. Peel and julienne 300g jicama and 120g carrot. Mince 40g shallot and 4 garlic cloves. Slice 1 fresh red chilli into rings. Whisk 4 large eggs with a pinch of salt. Slice 320g Chinese sausage thinly.
Bloom
Heat 2 tbsp neutral oil in a large skillet over medium heat 1 minute. Add shallot, garlic, and dried shrimp, cook 1 minute until fragrant. Add jicama, carrot, 2 tsp fish sauce, 1 tsp sugar, and 0.5 tsp white pepper; stir-fry 6 minutes until ribbons soften and turn translucent.
Build
Whisk 60g peanut butter, 1/4 cup hoisin sauce, 2 tsp rice vinegar, and 120ml hot water in a small saucepan over low heat 3 minutes until creamy, thick, and glossy. Remove from heat, stir in half the chilli rings. Crush 10g roasted peanuts coarsely.
Fry
Wipe the skillet, set over medium heat 30 seconds. Pour whisked eggs in a thin sheet, cook 90 seconds until just set. Slide onto a board and slice into ribbons.
Wrap
Dip 16 sheets round rice paper in warm water off heat 5 seconds until pliable. Lay flat, layer 60g butter lettuce, jicama mixture, sausage slices, egg ribbons, and 16g Vietnamese mint. Roll snugly into tight cylinders.
Plate
Arrange rolls seam-side down on a plate. Set warm peanut-hoisin sauce in a small bowl, top with crushed peanuts and remaining chilli rings. Serve immediately while rice paper stays soft.
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