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Autumn rolls recipe – Bo bia

very easy
12 rouleaux


For the stuffing
125 ml ( ½ t )
dried shrimp
Chinese sausages, diagonally sliced
jicama, grated
carrot, grated
For assembly
eggs, beaten
rice leaves
lettuce leaves, cut into pieces
Thai basil leaves
For the sauce
125 ml ( ½ t )
hoisin sauce
85 ml ( ⅓ t )
of jicama/carrot/shrimp cooking juice
1 tablespoon
of sugar
85 ml ( ⅓ t )
unsalted roasted peanuts, coarsely crushed in a mortar


Step 1
Soak the dried shrimp in boiling water for at least half an hour.
Step 2
Place the sausage slices in a pan, do not overcook them, just heat them.
Step 3
In a non-stick pan, pour some of the beaten eggs and rotate the pan so that the liquid is spread out to make a thin omelette. Repeat with remaining beaten eggs. Layer the omelets, then cut them into thin strips.
Step 4
In the same pan, sauté the jicama and carrot in a little oil with the shrimp. Make sure the jicama and carrots lose some of their water. Remove from the pan and save the cooking juices.
Step 5
Soak the rice sheets in warm water and lay them on top of each other, placing a damp cloth between them.
Step 6
Prepare the sauce by heating all the ingredients for 5 minutes, or until the sugar dissolves. The sauce should be a little liquid.
Step 7
Spread a damp, moist sheet of rice on a work surface. Arrange pieces of lettuce, a basil leaf, some of the jicama/carrot/shrimp mixture, a few strips of omelette, three shrimp and drizzle with sauce.
Step 8
Roll up and, halfway down the sheet, add three slices of sausage. They will be visible through the rice sheet.


Cold Vietnam