Difference between revisions of "Jicama Rice Paper Rolls (Bò bía)"
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Most rice paper rolls contain rice noodles, lettuce, herbs, cucumber or something crunchy, and some sort of protein. This rice paper roll is something a little different. I don't know where the name comes from because bò means beef but there is no beef. These rolls are actually pretty easy; the most time consuming part of making them is julienning the jicama. There are no noodles in these rolls and the bulk of the filling being jicama gives a crunchy interior texture compared to the softer noodle-filled rolls. | Most rice paper rolls contain rice noodles, lettuce, herbs, cucumber or something crunchy, and some sort of protein. This rice paper roll is something a little different. I don't know where the name comes from because bò means beef but there is no beef. These rolls are actually pretty easy; the most time consuming part of making them is julienning the jicama. There are no noodles in these rolls and the bulk of the filling being jicama gives a crunchy interior texture compared to the softer noodle-filled rolls. | ||
Latest revision as of 05:11, 4 February 2012
Most rice paper rolls contain rice noodles, lettuce, herbs, cucumber or something crunchy, and some sort of protein. This rice paper roll is something a little different. I don't know where the name comes from because bò means beef but there is no beef. These rolls are actually pretty easy; the most time consuming part of making them is julienning the jicama. There are no noodles in these rolls and the bulk of the filling being jicama gives a crunchy interior texture compared to the softer noodle-filled rolls.
1. Prepare the dipping sauce which is the prepared hoisin sauce/peanut dipping sauce in the How To. I like the applesauce variation.
2. Prepare the fillings:
a) Soak an ounce of dried shrimp in warm water for 30 minutes. If you like the shrimp softer you can simmer it a bit. Then drain.
b) Julienne a half pound to one pound of jicama and mince two cloves of garlic. Heat up some oil in a pan on medium-high heat and add the garlic and dried shrimp. Stir for a few seconds until fragrant and add the jicama. Saute until the jicama softens but still retains a crunch. Season with some fish sauce and pepper.
c) Slice two links of Chinese sausage on the bias into 1/4" or so slices and fry over medium heat for a few minutes until the fat starts to render. The sausage will brighten in color.
d) Beat two eggs and season with a bit of salt and pepper. Fry two thin omelets (or one if you are using a large pan) and cut into strips.
e) Get some thai basil, peanuts, and optionally some lettuce.
3. Wrap your rolls. You can either use a pound of jicama and no lettuce for a very crunchy roll or use less jicama and fill out the rest of the roll with lettuce. I usually make these rolls without lettuce. I like to line up the basil, sausage, eggs, and shrimp first so that they appear on the outside of the roll, making it more attractive. Then I heap the jicama on top and sprinkle on some peanuts. I like my rolls spicy so I also squirt a line of sriracha in.
See here for more detailed information on rolling rice papers.
Edit: This will make 8-10 rolls which is enough for 2-3 people for a light meal.
