Imagine unwrapping a delicate rice paper parcel that bursts with vibrant colors, fresh herbs, and a symphony of textures that dance on your palate. These Vietnamese Fresh Spring Rolls, known as Bo Bia, are not just a dish - they're a culinary journey that transforms simple ingredients into an extraordinary eating experience. Perfect for health-conscious food lovers, summer gatherings, or when you're craving something light yet incredibly satisfying, these rolls will transport your taste buds straight to the bustling streets of Vietnam.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Rice paper wrappers
- Jicama, julienned
- Carrots, julienned
- Cucumber, julienned
- Eggs, scrambled
- Fresh herbs (mint, cilantro, basil)
- Shrimp, cooked and sliced
- Peanut sauce for dipping
Instructions
- Begin by preparing all your ingredients. Julienne the jicama, carrots, and cucumber into thin strips. Set them aside in separate bowls. This will make it easier to assemble the spring rolls later.
- Next, scramble the eggs. Heat a non-stick skillet over medium heat and add a small amount of oil. Pour in the beaten eggs and cook, stirring gently, until they are just set. Remove from the heat and let them cool before cutting them into thin strips.
- If you are using raw shrimp, boil them in salted water for about 2-3 minutes until they are cooked through and pink. Drain and let them cool, then slice them in half lengthwise.
- Prepare a shallow dish filled with warm water for soaking the rice paper wrappers. Make sure the water is not too hot, as it can make the wrappers too soft to handle.
- Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds or until it becomes pliable. Lay it flat on a clean, damp surface.
- Start layering your fillings on the lower third of the rice paper. Begin with a small amount of jicama, followed by carrots, cucumber, scrambled eggs, sliced shrimp, and a few fresh herbs (mint, cilantro, and basil).
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top, tucking in the sides as you go to secure the filling inside. Repeat this process for the remaining rice paper wrappers and fillings.
- Once you have rolled all the spring rolls, arrange them on a serving platter. You can cut them in half for easier serving or leave them whole.
- Serve the fresh spring rolls with peanut sauce for dipping. Enjoy your delicious Vietnamese Fresh Spring Rolls Jicama Egg Bo Bia!
Tips
- Keep your rice paper wrappers moist but not soggy - a quick 10-15 second dip is all you need.
- Use a damp cutting board or clean kitchen towel when rolling to prevent sticking.
- Prep all ingredients before starting to assemble for a smooth cooking process.
- Don't overfill your rolls - this can cause them to tear or become difficult to roll.
- Work with room temperature ingredients for easier handling.
- If not serving immediately, cover the rolls with a damp paper towel to prevent drying out.
- Experiment with different protein options like tofu or grilled chicken for variety.
- Always serve with a flavorful dipping sauce to enhance the overall taste experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
