Spring Rolls with Chinese Sausage, Jicama, and Egg

These spring rolls aren’t exactly traditional Bo Bia rolls (which usually don’t have vermicelli) but draw inspiration from Bo Bia as well as Singaporean/Malaysian Popiah rolls. This is a rough recipe for how I like to make them!

For ~10 spring rolls:

• 1 baby jicama, peeled and cut into matchsticks
• 1 small carrot, peeled and cut into matchsticks
• 2 Chinese sausage, sliced diagonally
• 2 eggs, cooked and cut into strips
• Handful of mint leaves
• 1/2 head little gem lettuce or romaine
• ~1 cup rice vermicelli noodles, cooked per instructions, rinsed in cold water and drained
• 1 tsp soy sauce
• dash of white pepper

Sauce:

I like to serve this with a nuoc mam sauce. I usually eyeball some minced garlic, lime juice, fish sauce, sugar, thai chilis, and a small splash of water to taste. This nuoc cham recipe from Hungry Huy looks similar! I think a peanut-hoisin-sriracha sauce could also be good with this.

To make:

• Heat up oil in a pan and sauté jicama for a minute or two. Then add in the julienned carrots along with with soy sauce, white pepper, and a splash of water. Cook until softened. Remove
• In same pan, sauté Chinese sausage for ~2-3 minutes
• Roll up your spring roll with lettuce, mint, chinese sausage, egg, rice noodles, and jicama and carrot mixture
• Serve with dipping sauce!