Vietnamese Spring Rolls Recipe (Bò Pía - Popiah Recipe)
Vietnamese spring rolls are a famous street food that fans of yummy Asian rolls have to try. Savory, refreshing, and healthy, they are the perfect snack and appetizer to whip up.
Print
Pin
Servings: 4 servings
Calories: 546kcal
Ingredients
- 1 large jicama
- 2 medium-sized carrots
- 4 Chinese sausages
- 3.5 ounces (100 grams) dried shrimp
- Lettuce
- 0.35 ounces (10 grams) minced garlic
- 0.5 ounces (15 grams) roasted and crushed peanuts
- 5 eggs
- Rice paper
Spices and sauces
- 3 teaspoons brown sugar
- 3 teaspoons salt
- 3 teaspoons chili sauce
- 5 teaspoons hoisin sauce
- 3.5 tablespoons water
Instructions
- 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 salt and sugar. Mix well.
- Crack 5 eggs into a bowl. Beat well and season them with salt and 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.
- Transfer them to a plate and allow them to cool.
- Cut the egg into strips.
- Heat your pan on the stove.
- Add the 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 aromatic.
- Pour a little olive oil into a heated pan.
- Add the remaining minced garlic and fry until fragrant.
- Add the chili sauce, hoisin sauce, water, sugar, and 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 tender and fragrant.
- 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. Enjoy!
Video
Notes
- The total time is estimated based on 4 servings.
- Feel free to adjust the vegetables used for the fillings and the seasonings of the dipping sauce to your liking.
- However, don't spread too much water on the rice papers, or they 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.
Nutrition
Calories: 546kcal | Carbohydrates: 26g | Protein: 42g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 549mg | Sodium: 3413mg | Potassium: 713mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5516IU | Vitamin C: 36mg | Calcium: 179mg | Iron: 5mg