Around the time the leaves start to turn color and make their journey downwards, it’s when my husband who’s an avid Redskins fan will disappear on Sundays (this year, he has an additional fan with him, our daughter). This means food and beer.
In Vietnamese culture, there is a particular food that you eat while drinking (getting drunk), these are called “do nhau”. They are small, easy to eat food that you can pick with your finger and eat while you down a beer.
Normally, my husband loves spring rolls or shrimps, but I wanted to try something different but still fulfills that craving while drinking beer. I decided to go with “bo bia” which is a different type of spring roll that’s more “exotic”. It’s crunchy and savory dipped into spicy sauce, a perfect companion to a beer
- 3 clove garlic (minced)
- 3.5 oz dried shrimp
- 3 small carrots (finely shredded)
- 1 jicama (julienne)
- 6 eggs
- 4 Chinese sausages ( sliced)
- 1 bunch red lettuce
- Soak the dried shrimp in warm water for 20 minutes and drain.
- In a saucepan, add 1 tablespoon of oil, add the minced garlic and fry for about 5 minutes. Set aside
- After shredding carrots and julienne, combine them together in a pot, add a pinch of salt. Cook over medium heat for about 10 minutes until soft.
- For the egg omelets, beat 2 eggs at a time in a bowl and whisk until smooth. Use a non stick skillet, pour the egg mixture and spread evenly to make an omelet. Cook for about a minute until the bottom side is brown. Using a spatula, flip to cook the other side. Repeat this step two more times for the remaining eggs. Now roll the omelet and thinly slice
- For the sausage, add 1 cup of water to a frying pan until all water has been absorbed. Set aside until cool and thinly slice each link
- When all of the ingredients have been prepared, it's time to roll
- To roll, wet a piece of rice paper under water. Lay it down flat on a big plate. Place 3 pieces of sausage on top of the rice paper. Now place a lettuce leaf on the bottom of the rice paper, add some jicama and carrots, egg, dried shrimp across the rice paper. Roll the rice paper from the bottom over the filing. Now fold the left and the right side inward. Continue rolling and be careful not to tear the rice paper
- Rice paper tends to get harden if leave out for more than an hour. Serve as soon as possible along with hoisin dipping sauce.
- For the dipping sauce, you will need: 1 cup hoisin sauce, ½ cup of coco rico soda, and tablespoon of sugar
- In a small saucepan, add ½ tablespoon of vegetable oil and whisk together 1 cup of hoisin sauce, ½ cup of coco rico. Stir the sauce over the medium heat until boil. Now add in 1 tablespoon of sugar. Heat until the sugar has been dissolved, about 2 minutes. Remove from heat and serve with the rolls.