Springrolls - Bò Bía

• 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)

Internet

*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). 

Source: pwmf