View source for Jicama Rice Paper Rolls (Bò bía)

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Most rice paper rolls contain rice noodles, lettuce, herbs, cucumber or something crunchy, and some sort of protein. This rice paper roll is something a little different. I don't know where the name comes from because bò means beef but there is no beef. These rolls are actually pretty easy; the most time consuming part of making them is julienning the jicama. There are no noodles in these rolls and the bulk of the filling being jicama gives a crunchy interior texture compared to the softer noodle-filled rolls.

1. Prepare the dipping sauce which is the prepared hoisin sauce/peanut dipping sauce in the [[cooking Vietnamese#Prepared fish sauce (nước chấm)|How To]]. I like the applesauce variation.

2. Prepare the fillings:

a) Soak an ounce of dried shrimp in warm water for 30 minutes. If you like the shrimp softer you can simmer it a bit. Then drain.

[[image:driedshrimppkg.jpg]]

b) Julienne a half pound to one pound of jicama and mince two cloves of garlic. Heat up some oil in a pan on medium-high heat and add the garlic and dried shrimp. Stir for a few seconds until fragrant and add the jicama. Saute until the jicama softens but still retains a crunch. Season with some fish sauce and pepper.

c) Slice two links of Chinese sausage on the bias into 1/4" or so slices and fry over medium heat for a few minutes until the fat starts to render. The sausage will brighten in color.

[[image:chinesesausage.jpg]]

d) Beat two eggs and season with a bit of salt and pepper. Fry two thin omelets (or one if you are using a large pan) and cut into strips.

e) Get some thai basil, peanuts, and optionally some lettuce.

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3. Wrap your rolls. You can either use a pound of jicama and no lettuce for a very crunchy roll or use less jicama and fill out the rest of the roll with lettuce. I usually make these rolls without lettuce. I like to line up the basil, sausage, eggs, and shrimp first so that they appear on the outside of the roll, making it more attractive. Then I heap the jicama on top and sprinkle on some peanuts. I like my rolls spicy so I also squirt a line of sriracha in.

[[image:bobiawrapping.jpg]]

See [[Vietnamese Grilled Meat (Thịt nướng)|here]] for more detailed information on rolling rice papers.


Edit: This will make 8-10 rolls which is enough for 2-3 people for a light meal.

[[category:Mich's Recipes]][[category:Vietnamese]][[category:Shrimp]][[category:Pork]][[category:Appetizer]]