How to make savory Vietnamese spring rolls with rich peanut dipping sauce

How to make Savory Bò Bía

• 1

  Prepare the ingredients

  Wash the lettuce and mint leaves bought from the market, then remove the leaves and soak them, rinsing several times to remove dirt, then drain each type into a basket to let them dry completely.

  Peel the cassava, wash it clean, then cut it into thin slices, and then cut them into small strips.

  

  

  
• 2

  Fry the eggs and sausage

  Crack 5 eggs into a bowl, add 1 teaspoon of fish sauce and a little ground pepper, then use chopsticks to mix well so that the eggs and fish sauce are combined.

  Prepare a pan on the stove, add oil to the pan, when the oil is hot, tilt the pan to coat it evenly with oil. Then pour out excess oil, add just enough egg to the pan to create a thin layer around the surface.

  Next, place the pan back on the stove and fry on low heat. When the surface of the egg dries, remove it and continue frying the remaining egg mixture.

  After frying the eggs, add a little water to the pan to boil the sausage for 10 – 15 minutes, then remove the sausage.

  

  

  

  
• 3

  Stir-frying cassava

  You can use a paper towel to dry the skillet to make use of the pan you just cooked with. Add 1 tablespoon of cooking oil to the skillet. When the oil is hot, add 20g of minced shallots and sauté until fragrant, then add the cassava.

  If your cassava is a bit dry, you can add 50ml of water to stir-fry it quickly. Season with 1 tablespoon of oyster sauce, 1 teaspoon of chicken seasoning powder, 1/4 teaspoon of salt, and 1/2 teaspoon of ground pepper.

  Stir-fry until the cassava is translucent, then turn off the heat and transfer it to a plate to cool down.

  

  

  
• 4

  Mixing peanut sauce

  You put 200g of black soy sauce into a small blender, add 50g of peanuts, 1/2 teaspoon of tapioca flour, and 100ml of water, then blend until the mixture is smooth.

  Next, you pour the blended mixture into a pot or small pot, turn on the heat to cook. You take the remaining 200ml of water to rinse the blender to get all the sauce that is stuck on the sides.

  You season the mixture with 1/2 teaspoon of chicken seasoning and 1.5 tablespoons of sugar, then simmer the sauce on low heat until it boils, then turn off the heat and let it cool.

  

  

  
• 5

  Rolling spring rolls

  You cut the sausage into very thin slices (each sausage cut into 50 slices so that each roll will have 3 slices of sausage). You shred the eggs.

  You prepare a large plate or tray to create a flat surface for rolling the spring rolls, laying a piece of banana leaf that is 9cm wide to easily ensure the spring rolls are of equal length.

  First, you spread the rice paper out; if the rice paper is dry, remember to mist it with a layer of water to soften it. You fold the lettuce in half and place it at one end of the rice paper, adding a bit of mint and cassava on top.

  Next, add the sausage, eggs, and about 1/2 teaspoon of dried shrimp. Then, you fold the sides of the rice paper in and carefully roll it into even round rolls.

  

  
• 6

  Final Product

  When eating, arrange the Bò Bía rolls on a plate, scoop a bowl of peanut sauce, and sprinkle a little fried shallots and roasted peanuts into the dipping sauce. That’s it.

  Bò Bía is chewy and soft, perfectly blending the fragrant aroma of basil leaves, the crunchy taste of cassava, sweet and soft eggs, with a bit of savory from the sausage and dried shrimp. When eating, dipping it in a little sweet peanut sauce will enhance the flavor of this dish even more.