Vietnamese jicama, carrot and sausage spring rolls (Bo Bia)

By Vicky Pham · 60 min

Ingredients

Instructions

1. In a large skillet over medium-high heat, add a little oil. Pour in half the beaten egg and swirl it into a thin layer. Cook until no longer runny, then move to a plate. Repeat with the rest of the egg. Slice the omelettes into ribbons.
2. In the same skillet with a little oil, fry the shallots until fragrant. Add the dried shrimp, jicama, carrot and salt. Cook for about 5 minutes, then set aside.
3. Dip a rice paper wrapper in water and lay it on a plate. Add the jicama mixture, egg ribbons, sliced Chinese sausage and Thai basil. Roll up halfway, fold in the sides, then roll up fully to seal.
4. Serve with peanut sauce.

Summarized from Vicky Pham's video. Watch it for the details.

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