Bo Bia (Rice Paper Rolls with Chinese Sausage and Eggs)

These Bo Bia rolls are SUPER EASY to make but impressive enough to be the star of any weekend party. They’re light, wonderfully sweet and packed with the satisfying crunch of your favorite vegetables and herbs!

The most comforting bite

I love recipes that are simple but BIG with flavor.

They’re the dishes that Grandmas and Mums all around the world make. It guarantees extra time spent alongside the family and happy bellies after a long day.

Bo Bia is a shining example of one that. It marries the best of the Chinese stiry fry with the family-bonding experience in a Vietnamese wrapping fiesta!

This dish isn’t just about the filling that’s naturally sweet, deliciously crunchy and super easy to cook. It’s all about the memories.

After one fold, you’ll discover Grandma’s best cooking tips with her by your side. Then following your first failed roll, Mum will laugh and share stories of her worst one.

Then, finally, when they’re all complete, you’ll be able to enjoy the tastiest appetizers made with the love and unconditional support from your family.

What is bo bia?

There are many different types of Vietnamese Spring Rolls (or Rice Paper Rolls, as we call them in Australia).

They range from the well-known Pork and Prawn Roll to a simpler Shredded Pork Roll.

Bo Bia, on the other hand, is a variation that uses carrots, jicama, Chinese sausages and dried shrimp. It has its roots in the Chinese Popiah, a Teochew-style roll wrapped with a wheat flour crepe.

What sets Bo Bia apart from its Vietnamese cousins is that the center is moist and warm from each ingredient being stir fried before being added with the herbs.

They’re also wrapped in smaller rice paper and often dipped in hoisin sauce.

Bo Bia has a much sweeter flavor profile than other traditional Vietnamese rolls, but is still just as delicious!

Why this recipe works

• The Chinese sausages are boiled then pan fried for a juicy yet crispy slice.
• Each ingredient is lightly stir fried so that every layer is full of flavor.
• Using classic Vietnamese herbs keeps each bite fresh and packed with aromas.

What you’ll need

Ingredients to be Cooked

About the ingredients

This is one of those recipes where you can use as much or as little of the filling as you like. If you prefer to add more carrots, go for it. If sweet jicama is what you’re after, add more!

Just make sure to accomodate your choices with enough wrapping.

The Herbs

About the herbs

We use Vietnamese corinander, mint and perilla, but you can use any herbs that you prefer.

How to make this recipe

The Filling

Wash and peel the skin off the carrots and jicama. Then julienne each into thin strips or use a knife to cut them into 3mm (0.1″) thick sticks.

Stir fry the carrots and jicama on a high heat with 2 tbsp oil, pepper and 1/2 tsp salt (or to taste).

Beat the eggs with 1/2 tsp chicken bouillon powder and 1/4 tsp salt in a bowl until combined.

Heat up the pan on a low-medium heat with 1 tbsp oil and pour in enough egg to form a thin crepe. Cook for 2 minutes or until no longer runny.

Tip: Use a flat round pan to keep the shape of each egg crepe consistent.

Use chopsticks or a flat utensil to roll the egg into a long log.

Repeat steps 3 and 4 until the mixture is finished.

Keep the eggs in their log fold and slice them into thin strips, roughly 3mm (0.1″) wide.

Boil the Chinese sausages for 5 minutes in water then drain and pan fry for 3 minutes or until the fat pockets are translucent. Slice each sausage thinly.

Add 1 tbsp oil to a pan heated to medium heat then fry the shrimp with the sugar for 3 minutes.

How to wrap the rolls

Set up your rolling station: 1 large bowl of hot water, 2 plates bigger than the rice paper, each of the filling and herbs in bowls and a packet of rice paper.

Quickly dip the rice paper in the hot water and rotate it until all sides are wet then lay it flat on a plate to soften. Repeat with a second rice paper on the second plate to give it time to soften.

Lay the herbs on the softened wrapping along with the dried shrimp, Chinese sausages and stir fried vegetables on top.

Bring the wrap up to cover the entire filling.

Fold the left and right sides in until there is no gap between the wrap and the filling.

As tightly as you can, roll from the bottom up until it forms a log.

Serve fresh with hoisin sauce!

FAQs

Tips for the best results

• Don’t go overboard with the filling! Especially since these are typically smaller rolls, make sure to wrap less to avoid any bursting.
• Cook the vegetables until they are just cooked. These rolls are delicious for their simplicity, which means texture plays a huge part in how it is enjoyed. Overcooking the carrots and jicama will take away its satisfying crunch.
• Pan fry the shrimp LAST. The shrimp can get hard if left out for too long to cool, so cook it after all the other ingredients to ensure it stays soft.
• Make them as you eat. It’s no secret that the best foods are loved fresh. Rolls are no different, especially when leaving them out for too long will make them dry again!

What to serve with this dish

• Bring everyone to the table with a family-style Banh Bao (Vietnamese Steamed Pork Buns).
• If you want a variety of fun appetizers, try adding our Vietnamese Stuffed Chicken Wings to the table.
• Keep it a light meal with some broken rice, Grilled Pork Chops (Sườn Nướng) and Steamed Egg Meatloaf (Chả Trứng Hấp).
• Need a soup? Our Stuffed Bittermelon Soup (Canh Khổ Qua) is a classic every Vietnamese child remembers.
• Coconut Pandan Waffles (Bánh Kẹp) are the BEST way to add a simple but satisfying dessert to your meal.

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