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Vietnamese Bo Bia - Fresh Spring Rolls

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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer
Servings 3

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.