Recipe: Yummy Bo Bia Spring Roll

Recipe: Yummy Bo Bia Spring Roll Delicious, fresh and tasty.

Bo Bia Spring Roll. Spring roll wrappers are made of rice flour and water. How do you roll a Vietnamese spring roll? A general rule to wrapping spring rolls is to add less filling than you think.

Bò bía is a Vietnamese jicama and carrot spring roll that is traditional, refreshing and a healthy Vietnamese appetizer or snack.

Bo bia is a lesser known variant of the famous gỏi cuốn (Vietnamese summer roll, or fresh roll).

It is a similar concept but with different fillings.

You can have Bo Bia Spring Roll using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Bo Bia Spring Roll

1. Prepare 1 of carrot julienne.

2. You need 1 of chayote julienne.

3. You need 1/2 of jicama julienne.

4. Prepare 1/4 of cabbage julienne.

5. It’s 2 tbs of vegetarian oyster sauce.

6. It’s 1 tsp of ground pepper.

7. It’s 1/3 tsp of salt.

8. Prepare 1/2 bunch of cilantro chopped.

9. You need 1 package of rice paper.

10. Prepare of hot dipping sauce.

Bo bia is the Vietnamese name for popiah which is eaten in China, Taiwan, Singapore.

To roll, start with mint, a small piece of lettuce to cover the length.

Add jicama and carrot, egg, shrimp, and sausages.

I was determined to make a plumper roll so I loaded up on the filling.

Bo Bia Spring Roll step by step

1. In non-stick pan, add carrots, chayote, cabbage, jicama, veg. Oyster sauce, ground pepper, salt and cook on medium heat for 10 min or until vegetables are limp..

2. Last add cilantro and mix. Turn off heat..

3. Get large bowl of hot water to dip rice paper in and put it on ceramic plate. Add veg. Filling..

4. Fold sides in, fold bottom side up? And roll forward. Set aside on plate until you have a few of them rolled. Keep each roll from touching each other. Pour ready made dipping sauce in small bowl..

5. If you dont have rice paper, can eat this as a side dish with fried tofu..

Fresh Spring Rolls with Chinese Sausage (Bo Bia) Crunchy jicama and carrots, crisp green leaf lettuce, fragrant Thai basil layered with savory Chinese sausage, dried shrimp and delicate egg ribbons are all wrapped in delicate rice paper making truly mouth-watering and refreshing spring rolls.

There are many different types of Vietnamese Spring Rolls (or Rice Paper Rolls, as we call them in Australia).

They range from the well-known Pork and Prawn Roll to a simpler Shredded Pork Roll.

Bo Bia, on the other hand, is a variation that uses carrots, jicama, Chinese sausages and dried shrimp.

How to Vietnamese Fresh Spring Rolls with Summer Rolls with Chinese Sausages, Omelette, Jicama and Dried Shrimp.