Bo Bia (Vietnamese Sausage and Shrimp Spring Roll)

• Cooking oil
• 2 cups grated carrots
• 2 cups julienned jicama
• 1 tsp salt
• fish sauce
• 6 eggs
• 5 Chinese sausage links (the red ones)
• 1/2 cup dried shrimp
• 4 cloves garlic, finely chopped
• 1 pack round rice paper
• 1 head leafy lettuce, washed and de-ribbed

Sauce

• 1 cup hoisin sauce
• up to 1/4 cup warm water, to thin the sauce to desired consistency
• 1/3 cup smooth peanut butter
• 1 Tbs rice vinegar
• 1-3 minced Thai chillies, or more depending on desired spiciness
• 1 oz dry roasted peanuts, chopped

Vegetable Slaw:

Heat a small amount of cooking oil in a large pot. Saute the carrots, jicama, salt, and fish sauce (to taste) over medium heat until the jicama and carrots have softened, but are still crunchy - about 15 minutes. Set aside.

Egg Ribbons:

Beat the eggs in a large bowl until they are well combined.

Preheat a lightly oiled frying pan over a medium heat, then coat the bottom of the pan with a third of the egg mixture. Once it sets, flip it and cook the other side for a minute or so. Repeat twice more.

Allow the omelettes to cool, then roll them up and thinly slice the roll into ribbons.

Chinese Sausages:

Add half a cup of water to a small frying pan with the sausages. Cover and bring to the boil, then allow to steam for about 10 minutes. Slice the cooled sausages on an angle as thinly as you can.

Dried Shrimp:

Saute the dried shrimp and garlic in a lightly oiled pan over medium heat for about five minutes or until the garlic is golden and the shrimp are crisp. Set aside.

Wrapping:

Place a piece of rice paper on a clean, flat surface. Wet your hand with water and apply a coat of water over the paper.

Place a lettuce leaf on the lower half of the rice paper. Add a good pinch of the slaw, some egg ribbons, shrimp, and about 5 slices of the sausage, evenly dotted across the paper over about 3 in.

Fold the sides of the paper in towards the center, then from the bottom, roll the paper up over the fillings as tightly as you can, until you're left with a perfect roll.

Repeat to make about 24 rolls. Best eaten soon after making.

Dipping Sauce:

Mix all the ingredients except peanuts until smooth. Top with peanuts.