Bò biá | Vietnamese summer rolls with Chinese sausage

Peel the hikima and cut into thin slices, then into long strips.

Do the same with the carrot.

Fry 3 cloves of chopped garlic with 1 tablespoon of cooking oil.

Add 1 cup of dry shrimp and the hikima to the pan, stir-fry until it just gets soft.

Lastly, add the carrot and stir-fry until it gets soft, then remove from heat and put it in a container to cool down.

Boil 3 sticks of Chinese sausage for about 8 minutes, then cut into thin slices.

Crack 4 eggs into a bowl, add a little bit of fish sauce, and beat the eggs.

Fry the eggs into thin layers, then cut the eggs into thin slices.

To make the dipping sauce, mix 1/4 cup of hoisin sauce, 2 tablespoons of peanut butter, and 1 tablespoon of water.

Put the sauce in the microwave for 30 seconds, mix it again, and the sauce is ready to eat.

Dip the spring roll wrapper into hot water to soften it.

Place all the cooked ingredients on the wrapper, add some basil leaves and a sprinkle of fried shallots.

Start to roll the summer rolls.

Equipment Needed

Spice Level:

Dietary

Allergens