How to make Vietnamese spring rolls with peanut dipping sauce, otherwise known as bò bía! These are not the typical spring rolls with just shrimp and veggies, but rather with chinese sausage, jicama, and carrots! The longest part of this recipe is the cutting, but it’s filled with healthy veggies and a delicious peanut dipping sauce. : )
📝 Ingredients
Servings: 2
⏱ Time: ~45 minutes
For different servings, multiply ingredients accordingly.
🥢 Spring Roll Fillings
- Chinese sausage
- 2 eggs
- Carrots, julienned
- Jicama, julienned
- Dried shrimp
- Thai basil
- Lettuce, shredded
- Rice paper
🥜 Peanut Dipping Sauce
- ½ tsp oil
- 2 tbsp hoisin sauce
- 1 tbsp peanut butter
- 2 tbsp water
- Crushed peanuts (for garnish)
- Sambal chili paste (optional, to taste)
👩🍳 Directions
- Cook the eggs in a thin omelette style, then slice into strips.
- Julienne the carrots and jicama. Rinse and prep the basil and lettuce.
- Sauté the jicama and carrots together, seasoning with salt and pepper to taste. Sauté the Chinese sausage separately until slightly crisp.
- To make the dipping sauce: in a small pan, heat oil, then stir in hoisin sauce, peanut butter, and water. Heat until smooth. Add sambal to taste. Top with crushed peanuts.
- Prepare a large bowl of hot water for softening the rice paper.
- Dip rice paper in hot water to soften, then layer in lettuce, sautéed veggies, egg, sausage, basil, and dried shrimp. Roll tightly.
Tamonde 