Spring Rolls With Chinese Sausages ( Bo Bia )

Fill a tea kettle with some water and bring to a boil.

Rehydrate the dried shrimps.

Place the dried shrimps in a bowl and fill it with the hot water from the tea kettle. Let soak for 10 minutes. Drain and give the shrimp a quick rinse.

In a pan on Medium High heat add 1/2 a tablespoon of vegetable oil. .

Saute the dried shrimps for 3-4 minutes until slightly browned.

Then pour onto a plate lined with paper towels to drain the excess oil. Set aside.

Next work on the chinese sausages.

Thinly slice the chinese sausages at an angle.

In a dry pan ( do no add any oil ) on Medium-High heat add in the sliced sausages. Saute for about 4-5 minutes or until slightly crispy. Do not cook them for too long as they will curl up. Remove them from the pan right before they start to curl on the ends.

Pour onto a plate lined with paper towels to drain the excess oil. Set aside.

Peel the jicama with a vegetable peeler or knife.

Then julienne into match stick sized strips.

In a saute pan on Medium heat add in 2 tablespoons of vegetable oil. Once the oil is hot add in the minced garlic and saute for 15 seconds. Then add in the julienned jicama.

Toss the jicama and add in the fried shallots.

Saute for 5-7 minutes or until the jicama is slightly wilted but still crunchy. Pour into a bowl and set aside.

Beat the eggs. You will need to cook the eggs in 3-4 batches. In a pan on Medium heat add 1/2 a tablespoon of vegetable oil. Add a thin layer of the beaten eggs into the pan and cook for 2-3 minutes or until the bottom of the eggs is dry. Season with salt and black pepper (optional ). Then flip the omellete over and immediately turn off the heat.

Remove from the pan and place onto a cutting board..

Roll the omelete up and cut into thin strips.

Right before you wrap the spring rolls re-heat the chinese sausages in the microwave for 20 seconds and re-heat the julienned jicama for 30 seconds to a minute. Do not make them too hot as they will wilt the Thai Basil . Just slightly warm them up or bring them to room temperature.

Take a rice paper and dip it into some cool or warm water. Lay it on a plate and add the fillings. Place the lettuce at the bottom of the rice paper and add a few of the Thai Basils on top it. Next add a row of the julienned jicama, a row of the dried shrimps, a row of egg strips and at the very top row should be the sliced chinese sausages.

Pull the bottom of the rice paper up and over the filling.

Then fold in the sides. It will look like an envelope.

Then roll upward to complete the roll.

Serve with a Vietnamese Peanut Dipping Sauce. Recipe is available on my website at www.EatWithEmily.com .

Top the sauce with some pickled carrots & daikons ( optional ) .