Bo bia is the Vietnamese name for ‘popiah’ which is eaten in China, Taiwan, Singapore, Malaysia and Thailand. It is a roll or wrap of wheat flour with a stuffing of the yam bean jicama, carrots, omelet and lap xuong sausages. The Vietnamese have given a twist to this dish by using Vietnamese rice paper. If there is something that I prefer over wraps of wheat flour, then that is rice paper, one of the best inventions of Vietnamese cuisine.

The sausages are no conventional filling for spring rolls, but I think it’s pretty good and the dish does not cost so much time. With this way you will get rid of the sausages if you do not want to freeze them all. I had some leftover from the fried rice Com chien lap xuong. Instead of jicama you can also use cassava, which can have a slightly bitter taste.

It is common to stir-fry the root, jicama and dried shrimps separately, but I add them together here for convenience. Using garlic and / or onion is to taste and Thai basil can be supplemented or replaced by lettuce. In short, as it is intended by the rolling of rice paper: filling and dipping to taste.

IngredientsLap xuong-worstjes (foto: Pho Vietnam © Kim Le Cao)
(about 8 – 10 spring rolls)

  • 4 lap xuong sausages
  • handful dried shrimps
  • 2 eggs
  • 1 carrot, julienned
  • 1 jicama or cassava, peeled and julienned
  • Thai basil (and/or lettuce to taste)
  • rice paper
  • fish sauce
  • salt
  • ground pepper
  • oil

Dipping sauces

Preparation

  1. Stir-fry in a frying pan the lap xuong sausages without oil for about 30 minutes until browned. Let cool slightly and cut into thin slices or strips.
  2. Put the dried shrimp in a bowl with hot water and let soak for 20 minutes. Drain the shrimp.
  3. Beat the eggs in a bowl, add a few drops of fish sauce and a pinch of salt to taste . Fry in some oil a thin omelette, roll it up and cut into strips.
  4. Put some oil in a frying pan or wok and stir-fry the soaked shrimp, carrots and jicama. Add some salt and pepper to taste.
  5. Put all ingredients in bowls or plates, and place on the table. Give each person a bowl of dipping sauce. Place a large bowl with hot water to soak the rice paper. Scroll some Thai basil or lettuce, carrot and jicama slices, dried shrimps and lap xuong sausages in rice paper to taste.