Simple, delicious and very refreshing Vietnamese Bò Bía! So easy to make with everything in one roll. No need to prepare separate dipping sauce. It’s a perfect healthy spring appetizer!
Vietnamese Bò Bía or fresh spring rolls are very similar to the Po Piah found in Taiwan, Malaysia and Singapore, except the filling is wrapped in a rice paper instead of a spring roll sheet. The filling is made of lightly stir fried crunchy shredded vegetables, tofu, shitake mushrooms and thinly sliced fried eggs (optional). I love using jicama in the filling as it gives out the juicy and crunchy texture. It is wrapped with crispy lettuce, vermicelli, fresh cilantro (coriander), Thai basil, Hoisen sauce, chilli sauce and roasted ground peanuts.
When I was a child this used to be my family’s weekend favorite meal. We would all sit together around the table with all the ingredients laid out. Everyone gets a plate and makes his or her own Bò Bía. I like mine with small amounts of filling and lots of roasted peanuts so it was easy to roll. My dad and brothers made theirs with lots of filling and most of the time theirs would fall apart after the first bite. My sisters made theirs with lots of chilli sauce and even fresh chilli. It was fun watching everyone make and eat their Bò Bías! Give this recipe a try for your next family meal, potluck, or gathering. It’s a fun way of getting everyone together to make and enjoy good healthy food!
This is the easiest and quickest Vietnamese Bò Bías to make. Simply stir fry the ingredients, wrap with lettuce, vermicelli, herbs, sauces, and ground peanuts. So healthy, you won’t feel guilty eating more of it!
Enjoy!
Vietnamese Bo Bia – Fresh Spring Rolls
Ingredients
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
Instructions
- Heat wok or pan and add 2 tablespoons of oil and ginger.
- Add carrots, shitake mushrooms, jicama, fried tofu and beans and stir fry for 5-7 minutes.
- Add salt, pepper and sugar.
- Dip 1 rice paper in a bowl of warm water then lay it on a plate.
- SaveRice Paper Roll
- 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.
