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03-14-2009, 01:01 PM
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 Bò Bía (Spring Rolls)  Bò Bía (Spring rolls)  *For the rolls: -1 jicama (about 2lbs) -3 carrots -1/2 cup dried shrimp -4 Chinese sausages (lap cheong) -1/3 cup roasted peanuts (optional) -3 eggs - basil - Vietnamese rice paper (bánh tráng) *Steam and slice sausages into thin, long pieces. Beat eggs and cook using a nonstick pan to make thin sheets, cut sheets into long strips. Soak dried shimp in water until soft. Crush the peanuts and stir fry with dried shrimp. Julienne jicama and carrots, stir fry with alittle oil and dried shrimp water until cooked. Drain and reserve ‘juices' to make dipping sauce. Wet a piece of rice paper and sprinkle some peanuts and dried shrimp. Lay a few strips of egg and sausage on top, followed by basil and then jicama and carrots. Roll up and serve with dipping sauce (recipe follows). *Dipping Sauce: -1/4 cup hoisin sauce -1 tbs peanut butter -‘juices' from dried shrimp and stir fried jicama -water (if needed) -sugar, salt *Mix everything together over medium heat until mixture boils. Sweet and salty should be even, sauce should not be to thick (add more water if needed).  Bo Bia (Vietnamese Spring Rolls with Chinese Sausage, Dried Shrimp, Eggs, and Jicama) with Hoisin Dipping Sauce with Chili and Crushed Peanuts Adapted from Playing with My Food To make roughly 8 bo bia spring rolls, you'll need: 2 Chinese sausage (I used the large fresh kind from Quang Tran, Inc., which gives me 4 slices per sausage. You may need more if the kind you use is smaller.) 1 small jicama, roughly 3 inches in diameter 2 tblsp dried shrimp 2 eggs rice paper wrappers small bunch of fresh basil leaves hoisin sauce fish sauce crushed fresh chilis, or chili paste crushed peanuts Take a small handful of dried shrimp and place in a bowl, filling with water until just covered. (The following steps don't necessarily have to be performed in this order but I try to dirty as few pans as possible when cooking for less cleanup afterward.) While the shrimp is soaking, finely shred or julienne jicama and set aside. You can also do this with carrots for additional flavor and color. I would have but I didn't have any in my fridge. Then beat 2 eggs with a dash of fish sauce and make a thin egg omelet. Slice into lengths and set aside. Slice Chinese sausage lengthwise and saute in pan until slightly crisp. Drain fat. Saute jicama (and carrots if any) until softened. Set aside and save any juices. Saute soaked dried shrimp, saving the soaking water. When shrimp is slightly softened and warm, set aside. I just left everything on my cutting board as shown below. If you're serving this to guests, just arrange everything on a large platter, or separate smaller plates.  Add the water from the soaked shrimp and the juices from the jicama into the pan. Add the hoisin sauce and chili sauce and stir until thoroughly mixed. If there's not enough liquid, add more water so that you achieve a dipping sauce consistency. Pour into bowls, swirl some more chili sauce in the center, topped with crushed peanuts.  Now as for wrapping, this is purely for my sense of aesthetics. Wet your rice paper, arrange small row of the shrimp, with the Chinese sausage and egg omelet (pretty yellow side facing out) on opposing sides as shown here.    Look at the pretty colors - the yellow egg omelet, the pink dried shrimp with a hint of the green basil behind it, the red Chinese sausage on the side. The reverse is just the boring white jicama.       |
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| bía, bò, rolls, spring |
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