Sunday, October 13, 2013

Bo Bia -Jicama Spring Rolls

I love just about every single spring rolls in existence, from pork belly to baked fish.  Bo bia, on the other hand, I didn't really care for it much.  I can't remember eating them a lot growing up, therefore I never crave for them.  Last year during a family reunion, my aunt had bo bia on the menu.  The females of the family got together to form an assembly line to make bo bia.  A few people were in charge of rolling them, while others were in charge of wrapping them up so they will stay fresh, and some were in charge of re-stocking the fillings.  It was a lot of fun being in the kitchen with my family!  We joked around declaring who were the worst rollers, and we were all so hungry at the time too.  Anytime someone's roll were deemed ugly, that roll was alright to eat at that instant.  We definitely took advantage of that and soon everybody started messing up on purpose.  My aunt and mom finally caught on when we kept asking for more fillings.  Ever since that day, I became very fond of bo bia!

Bo bia is made with a variety of ingredients; sauteed jicama, Chinese sausage, eggs, sauteed dried prawns, lettuce, and mint leaves.  Prepared fish sauce is my dip of choice for most spring rolls but bo bia is the only exception.  Bo bia is best eaten with a peanut-hoison sauce.  This type of sauce is richer but it's a nice balance with all the vegetables in the roll.

Ingredients:

3 jicama
2 carrots
1 cup of dried prawns
4-5 Chinese sausage link
5 eggs
salt
peanut butter
hoisin sauce
vegetable oil
paprika
chili paste
lettuce
mint leaves or cilantro
rice paper

1.  Rehydrate the dried prawns in warm water.  Once it has soften, sauteed the prawns in oil.
2.  Julienne the jicamas and carrots.  Sauteed them in a little bit of oil until tender and season with salt.
3.  Boil the sausage link in water until fully cooked and then thinly slice the sausage diagonally
4.  Beat the eggs and then fry them very thinly as if you are making crepes.  Once your eggs are fried, slice them in thin strips.
5.  Prepare your lettuce and mints/cilantro.  Chop them up and then mix them together.
6.  Lay out all the ingredients and get ready to roll.
7.  In a sauce pan, cook about a teaspoon of paprika in cooking oil on low heat.  Be careful not to burn the paprika.
8.  Once the paprika has dissolved into the oil, add 1/4 of peanut butter and 1 cup of hoisin sauce.  Stir in enough water so that the sauce is not too this (about 2-3 cups).  Let everything marry on low heat.
9.  Add chili paste or chili oil for some heat.
10.  Enjoy!