Bo Bia Spring Roll. Bò bía is a fresh type of spring roll, packed with vegetables. Despite containing Chinese sausages, these rolls are fairly light, so you can eat a ton of em! Or ya know for easy snacking.

There are several significant differences that set bo bia apart from popiah. Bo bia spring rolls are the Vietnamese variant of Chinese popiah, introduced by the Teochew people who migrated to Vietnam and adapted using what was available in Vietnam. There are several significant differences that set bo bia apart from popiah. You can cook Bo Bia Spring Roll using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Bo Bia Spring Roll

You need 1 of carrot julienne.
It's 1 of chayote julienne.
You need 1/2 of jicama julienne.
You need 1/4 of cabbage julienne.
You need 2 tbs of vegetarian oyster sauce.
It's 1 tsp of ground pepper.
You need 1/3 tsp of salt.
It's 1/2 bunch of cilantro chopped.
You need 1 package of rice paper.
It's of hot dipping sauce.

Bo Bia is a common street food in Vietnam made made of chinese sausage, jicama, carrots, dried shrimp, and slivers of thinly scrambled egg. For a vegetarian version, try substituting. Bo bia are the Vietnamese spring rolls version of popiah, a Hokkien-style spring roll popular in Singapore and Malaysia. (If you sound out bò bía with the proper Vietnamese accent marks, they both sound similar. This is not to be confused with bò (beef) and bia (beer) with no accent mark.).

Bo Bia Spring Roll instructions

In non-stick pan, add carrots, chayote, cabbage, jicama, veg. Oyster sauce, ground pepper, salt and cook on medium heat for 10 min or until vegetables are limp..
Last add cilantro and mix. Turn off heat..
Get large bowl of hot water to dip rice paper in and put it on ceramic plate. Add veg. Filling..
Fold sides in, fold bottom side up? And roll forward. Set aside on plate until you have a few of them rolled. Keep each roll from touching each other. Pour ready made dipping sauce in small bowl..
If you dont have rice paper, can eat this as a side dish with fried tofu..

Also prepare a large bowl of lukewarm water to soften rice paper, and a flat work surface (like a cutting board or a. Vietnamese spring roll gets me feeling warm and fuzzy all over again as they are mostly eaten during the Summer time when fresh herbs and The bulk of these spring rolls are the jicamas. It simply takes up the flavors of the other ingredients and provides a nice crunch. It's true that bò bía contains a lot of different ingredients, but the only time-consuming and tedious step is julienning the jicama and grating the carrots. Mmmm mmm I miss spring rolls like these ones.