Delight in this Vietnamese spring roll recipe, also called Bò Bía, a refreshing street food coming from the colorful cuisine of Vietnam. The combination of crunchy vegetables and savory Chinese sausage will surely take your taste buds on a delicious joy ride.
This snack is the perfect choice for those seeking a healthy and easy treat that won’t leave you feeling guilty. The best part? You won’t even need to fry the rolls! Let’s go through all the steps to create these flavorful rolls packed with vegetables and protein.
Bo Bia – An Iconic Asian Street Treat
Bo Bia or Poh Bia is a delicacy of Chaoshan (Guangdong) and Fujian origin. The dish came to Vietnam following the arrival of the Chaoshan immigrant and has become a well-loved street food in the country. In addition, these rolls are also famous in Taiwan, Malaysia, and Singapore.
In Vietnamese cuisine, there are two versions of Bo Bia. The savory kind includes Chinese sausage, fried egg, carrots, and jicama as the filling. Everything is wrapped nicely in rice papers and served with a sweet and spicy sauce garnished with roasted peanuts.
The filling of the sweet version, on the other hand, consists of malt syrup and shredded coconut. In addition, the wrapping for the sweet Bo Bia, which is typically made from wheat flour, is chewier than its savory counterpart.
Generally speaking, sweet Bo Bia is more common in the Southern regions, while the meaty variety is popular in Saigon and other Northern provinces.
Making Bo Bia is a lot of fun, but first, you’ll need to prepare the right kitchen tools. Here are the needed tools to make this recipe a success.
- Pan: For frying the egg and Chinese sausages. You’ll also use it to briefly stir-fry the vegetables.
- Knife and chopping board: A sharp, well-maintained knife and a high-quality chopping board are the keys to making cooking enjoyable.
- Vegetable peeler: Help you peel and julienne the carrots.
- Mixing bowl: For mixing the vegetables with spices.
- You might also need a wooden spoon, food prep gloves, an extra bowl, and a whisk.
It’s time to get your shopping list out and note down the necessary ingredients. Here’s what you’ll need.
- Jicama: A root vegetable with crispy and starchy white flesh.
- Carrots: Adds color and a refreshing sweetness to the rolls.
- Chinese sausages: Also called Lap Cheong. They are smoky, sweet, and savory.
- Lettuce: Mild-tasting veggies with a crunchy bite.
- Eggs: Some fried eggs will diversify the flavor of your Bo Bia.
- Dried shrimp: You can also use dried shrimp floss, but I find dried shrimp with a moderate to large size the best for this recipe.
- Rice paper: There are many choices when it comes to rice paper wrappers. Some are soft and chewy, while others might be a bit hard. Feel free to choose your favorite type.
- Roasted peanuts: For sprinkling over the dipping sauce.
- Spices: Garlic, brown sugar, and salt.
- Sauces: Chili sauce and hoisin sauce.
Ready to get started? Here are the detailed instructions for making Vietnamese Bo Bia!
Wash the dried shrimp and soak them in warm water for 10 minutes until softened. Then, drain the water and let the shrimp dry.
Thinly slice the Chinese sausages diagonally at about a 45-degree angle
Cut the jicama into sticks and julienne the carrots. Season these two vegetables with 1 teaspoon of salt and 1 teaspoon of sugar. Mix well.
Crack 5 eggs into a bowl. Beat well and season them with 1 teaspoon of salt and 1 teaspoon of sugar.
Heat some olive oil in a pan. Then, pour the beaten eggs into the pan. Fry them until golden on both sides. Roll the eggs up or fold them in half.
After frying the eggs, transfer them to a plate and allow them to cool. Next, cut the egg into strips.
Heat your pan on the stove. You don’t need to add any oil, as the sausages will release their own fat as you fry them.
Once the pan is heated, add the Chinese sausages and stir them for 8 to 10 minutes on medium-low heat. Sear the edges a little.
Transfer the sausages to a plate and set them aside.
Use the sausage fat to fry half of the minced garlic until fragrant. Add the dried shrimp and stir them for 3 to 5 minutes over medium-low heat or until they become aromatic.
Pour a little olive oil into a heated pan. Add the remaining minced garlic and fry until fragrant. Then, add 3 teaspoons of chili sauce, 5 teaspoons of hoisin sauce, 3.5 tablespoons of water, 1 teaspoon of sugar, and 1 teaspoon of salt.
Stir the mixture over medium heat until the sauce thickens. Turn off the heat and let the sauce cool.
Add the carrots and jicama to a pan and stir-fry them for 5 to 10 minutes or until they become tender and fragrant.
First, you’ll need to soften the rice paper a little. Poke your fingers into the water, then spread that water onto the rice paper.
Fold the bottom end of the rice paper.
Arrange the lettuce, carrots, jicama, fried eggs, and dried shrimp on the wrapper. Fold the left and right sides of the rice paper inward to hold the fillings.
Carefully roll the rice paper up, using your fingertips to keep the fillings from falling out. Once you’re halfway through the rice paper and all the fillings are tucked neatly inside the wrapper, add 3 slices of sausages. Continue rolling until finished.
Repeat this step with the rest of the rolls.
Sprinkle the peanuts on the dipping sauce. Your delicious Vietnamese Bo Bia is now ready for serving!
Don’t settle for a mediocre dish. The tips in this section will help you make the tastiest Bo Bia with ease!
- Feel free to adjust the vegetables used for the fillings and the seasonings of the dipping sauce to your liking.
- It’s important to hydrate the rice papers to soften them before you start rolling the Bo Bia. However, don’t spread too much water on them, or the rice papers will become sticky.
- Avoid adding too many ingredients to the spring roll, as doing so will make it difficult to keep the fillings tucked nicely inside the wrappers.
- The spring rolls might stick together if you stack them. To prevent this, put a layer of plastic wrap between the rolls.
Bo Bia is undoubtedly one of the best street foods to come out of Vietnam. If you’re a fan of delectable Vietnamese roll recipes, this dish is something you have to try. With minimal cooking and simple preparation, anyone can “roll up” Bo Bia with ease.
Have you tried Bo Bia before? Compared to other Vietnamese rolls, what’s your rating of this street food? Kindly leave your answers and feedback in the comment section below. Also, please help spread this recipe to more people by sharing it. Thank you so much!
4 servings per container
- Amount Per ServingCalories505
- % Daily Value *
- Total Fat
- Saturated Fat 5.1g 25%
- Cholesterol 240mg 80%
- Sodium 2777mg 116%
- Potassium 680mg 20%
- Total Carbohydrate
- Dietary Fiber 16.3g 64%
- Sugars 17.9g
- Protein 21.8g 42%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Table of Contents
- Bo Bia – An Iconic Asian Street Treat
- Notes And Tips
- Don’t Miss This Tasty Street Delight
- Vietnamese Spring Rolls Recipe (Bò Pía – Popiah Recipe)
- Nutrition Facts