Vietnamese Bo Bia - Fresh Spring Rolls
Prep time:
Cook time:
Total time:
Serves: 2-3
For the Filling:
  • 2 tablespoon vegetable oil
  • 1 slice of ginger
  • 1 Carrot, peeled and grated
  • 4 shitake mushrooms, diced
  • 1 medium size jicama, peeled and grated
  • 4 pieces of fried tofu, diced
  • 4 long beans, sliced at a angle
  • 1 teaspoon of salt
  • 1 teaspoon sugar
  • Salt, pepper and sugar to taste
  • 4 oz of cooked vermicelli
  • Sliced fried eggs (beat 2 eggs with ½ teaspoon of salt, then fry and thinly sliced) - optional
  • Lettuce leaves, washed
  • Cilantro (coriander)
  • Thai basil, washed and leaves picked
  • Hoisen sauce
  • Sambal chilli sauce
  • Ground roasted peanuts
For the Wrap:
  • Rice paper roll (wrapper)
  • Bowl of warm water
  1. Heat wok or pan and add 2 tablespoons of oil and ginger.
  2. Add carrots, shitake mushrooms, jicama, fried tofu and beans and stir fry for 5-7 minutes.
  3. Add salt, pepper and sugar.
  4. Dip 1 rice paper in a bowl of warm water then lay it on a plate.
  1. Place lettuce leaf on top along with a little vermicelli, 2 tablespoons of filling, sliced fried eggs (optional), cilantro, thai basil, hoisen sauce, sambal chilli sauce, and ground peanuts. Fold up two sides of the wrapper and roll up. Serve immediately.
Preferred sauces:
Lee Kum Kee Vegetarian Hoisen Sauce
Sambal Olek (ground fresh chilli paste - see picture): There are two types, one of them has no onions or garlic for those who are allergic.
Recipe by VeggieCravings at