1/2 package pork Chinese sausage, thinly sliced lengthwise
1/4c small dried shrimp
1/2 to 1tb fish sauce (to taste)
Instructions
Salt, ground black pepper and 8 to 12 rice paper
PEANUT SAUCE- In sauce pan, add oil over low
heat. Saute garlic, ginger and shallots until
fragrant. Add peanut butter and hoison sauce. Mix
well. Slowly add hot water to thin out sauce to
your desired consistency. Also, add more peanut
butter or hoison sauce to your liking. Season
with salt. Set aside. Makes about 1 cup. Just
before serving, add chili sambal and crushed
roasted peanuts.
ROLLS- Heat pan over medium heat. Add and cook
sausage in single layer. Turn and cook until meat
turns golden red and slightly melts. Set aside.
Scramble eggs and season lightly with salt and
pepper. In large nonstick pan, lightly spray with
oil and add a thin layer of egg. Make several
batches of crepe thin scrambled egg omelettes. No
need to flip. Fold egg in half and remove from
pan. Julienne into strip. Set aside.
In same pan, on medium low, heat some oil. Add
carrots, jicama and shrimp. Season with fish
sauce and ground black pepper. Cook until
vegetables are slightly wilted but still crunchy.
Remove immediately.
Dip rice paper in warm water. Lay on flat
surface. Add sausage on the bottom, then eggs,
then veggie mix. Roll and serve with peanut
sauce.
Originally Submitted
8/14/2013
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