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

    Published: Jun 2, 2020 · Last Modified: Jun 16, 2020 by Jeannette ·

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

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    Bo Bia on a plate with lettuce alongside eggs, hoisin sauce, shrimp and sliced Chinese sausage in dishes
    Bo Bia in a bowl of hoisin sauce with crushed peanuts along with a dish of sliced Chinese sausages
    Bo Bia on a plate with lettuce alongside eggs, hoisin sauce, shrimp and sliced Chinese sausage in dishes
    Bo Bia dipped into hoisin sauce with peanuts
    Bo bia on lettuce on a plate with dried shrimp and Chinese sausages in a dish
    Bo bia on lettuce on a plate with dried shrimp in a dish

    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

    How can I make a vegetarian version (bo bia chay)?

    For a meatless variation, replace the ingredients with mushrooms and firm tofu. You can pan fry them the same way then season lightly.

    What is another bo bia dipping sauce I can use?

    Traditionally, this dish is served with a hoisin sauce but you can certainly have it with other classics like our Peanut Hoisin Sauce or an all-purpose Vietnamese Dipping Sauce.

    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.

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Bo Bia on a plate with lettuce alongside eggs, hoisin sauce, shrimp and sliced Chinese sausage in dishes

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

    If you've never tried Bo Bia, the warm, comforting cousin of Vietnamese rice paper rolls, get ready to be swept off your feet. They're light and incredibly satisfying!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Wrap Time: 1 hour
    Total Time: 2 hours 30 minutes
    Servings: 30 Rolls
    Calories: 86kcal
    Author: Jeannette

    Ingredients

    Ingredients To Be Cooked

    • 80 g / 0.2 lb rehydrated shrimp
    • 7 Chinese sausages
    • 5 eggs
    • 4 carrots
    • 1 kg / 2.2 lb jicama
    • salt (see instructions)
    • 1/4 tsp sugar
    • 1 tsp pepper
    • 1/2 tsp chicken bouillon powder
    • cooking oil (see instructions)
    • water (for boiling)
    • rice paper

    The Herbs

    • perilla
    • mint
    • Vietnamese coriander

    Instructions

    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 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 4 and 5 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!

    Notes

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

    Nutrition

    Calories: 86kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 261mg | Potassium: 136mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1412IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Bi Cuon (Shredded Pork Rice Paper Roll)
    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角) »

    Reader Interactions

    Comments

    1. Shashi says

      June 03, 2020 at 9:13 am

      5 stars
      I loved reading about the variety of Vietnamese spring rolls – and your Bo Bia look so mouthwatering delicious!

      Reply
      • Jeannette says

        June 03, 2020 at 9:43 am

        Thanks, Shashi!

        Reply
    2. Bintu | Recipes From A Pantry says

      June 03, 2020 at 11:52 am

      5 stars
      These look absolutely delicious! I think I’ll have to try them as I love the fact that they’re sweeter!

      Reply
      • Jeannette says

        June 04, 2020 at 5:48 am

        They’re great for that reason 😉 I hope you get to try them, Bintu!

        Reply
    3. Bry says

      June 03, 2020 at 12:19 pm

      LOVE RICE PAPER ROLLS! Had never thought to try them with Chinese sausage though, so will definitely be giving this a try as soon as I can get my hands on some. What a fab recipe – thanks!

      Reply
      • Jeannette says

        June 04, 2020 at 5:48 am

        I hope you get to try it soon! Thanks, Bry!

        Reply
    4. Tania | Fit Foodie Nutter says

      June 03, 2020 at 12:43 pm

      5 stars
      I really love the stuffing for your rice rolls! It’s a great recipe for the summer BBQs and the picnic season too!

      Reply
      • Jeannette says

        June 04, 2020 at 5:48 am

        It certainly is, especially with the fresh herbs 😀

        Reply
    5. Marie-Charlotte Chatelain says

      June 03, 2020 at 1:19 pm

      5 stars
      I have never had these but as a huge fan of Vietnamese spring rolls, I feel I might really really like these! Love that the filling is warm – makes it feel more like a meal than a snack!

      Reply
      • Jeannette says

        June 04, 2020 at 5:49 am

        Yes, the warm filling is what does it for me! Works wonders in the belly 😉

        Reply

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