Bo Bia (Rice Paper Rolls with Chinese Sausage and Eggs)

Ingredients

• 80 g (0.2 lb)rehydrated shrimp
• 7Chinese sausages
• 5eggs
• 4carrots
• 1 kg (2.2 lb)jicama
• ½ tsp for the vegetables, or to taste; ¼ tsp for the eggssalt
• ¼ tspsugar
• 1 tsppepper
• ½ tspchicken bouillon powder
• 4 tbsp totalcooking oil
• As needed for boilingwater
• As neededrice paper
• As neededperilla
• As neededmint
• As neededVietnamese coriander

Instructions

1. 1

   Prepare the vegetables

   Wash and peel the carrots and jicama. Cut them into thin julienne strips, or slice them into sticks about 3 mm thick.

2. 2

   Stir-fry vegetables

   Heat 2 tbsp oil in a pan over high heat. Stir-fry the carrots and jicama with ½ tsp salt, or adjust the salt to taste.

3. 3

   Beat the eggs

   In a bowl, beat the eggs with ½ tsp chicken bouillon powder and ¼ tsp salt until combined.

4. 4

   Cook egg crepes

   Heat 1 tbsp oil in a pan over low-medium heat. Pour in enough egg to make a thin crepe and cook for 2 minutes, or until it is no longer runny. A flat, round pan helps make the crepes a consistent shape.

5. 5

   Roll the eggs

   Use chopsticks or a flat utensil to roll each cooked egg crepe into a long log. Repeat the egg cooking and rolling until the mixture is used up.

6. 6

   Slice the eggs

   Keep the egg logs rolled and cut them into thin strips, about 3 mm wide.

7. 7

   Cook the sausages

   Boil the Chinese sausages in water for 5 minutes, then drain them. Pan-fry for 3 minutes, or until the fat pockets look translucent, and slice each sausage thinly.

8. 8

   Fry the shrimp

   Heat 1 tbsp oil in a pan over medium heat. Fry the shrimp with the sugar for 3 minutes.

9. 9

   Set up to roll

   Arrange a large bowl of hot water, two plates larger than the rice paper, bowls of the prepared fillings and herbs, and the rice paper within reach.

10. 10

    Soften the rice paper

    Quickly dip one sheet of rice paper in the hot water, rotating it to wet all sides, then lay it flat on a plate to soften. Repeat with a second sheet on the other plate while the first softens.

11. 11

    Add the filling

    Lay herbs on the softened rice paper, then add shrimp, Chinese sausage and stir-fried vegetables on top.

12. 12

    Fold the sides

    Bring the rice paper up over the filling. Fold the left and right sides in so there is no gap between the wrapper and the filling.

13. 13

    Finish the rolls

    Roll tightly from the bottom up to form a log. Serve fresh with hoisin sauce.

What is Bo Bia?

Bo Bia is a Vietnamese rice paper roll, often associated with southern Vietnamese street food. Its name and fillings can vary, but this version brings together Chinese sausage, egg, shrimp, crunchy vegetables and herbs.

The contrast is what makes these rolls work: savoury, rich fillings meet crisp jicama and bright herbs, all wrapped in soft rice paper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 86 calories, 6g protein, 8g carbs, 4g fat.

The rice paper and vegetables provide most of the carbohydrates, while the sausage and cooking oil contribute much of the fat. Eggs, shrimp and sausage provide protein; serve the rolls with extra fresh herbs or vegetables for a more substantial plate.

The filling choices

Jicama and carrots: Cut them into similarly thin strips so they are easy to layer and bite through. Stir-frying them briefly keeps them distinct rather than turning them into a soft mash.

Sausage and shrimp: The sausage brings savoury richness, while the shrimp adds another seafood note. Thin slices make both easier to distribute through the rolls.

Thin egg crepes

Egg mixture: Bouillon powder and salt season the eggs before cooking. Pour in just enough for a thin layer, since a thick crepe is harder to roll and slice neatly.

Rolling: Roll each crepe while it is still flexible, then slice the logs into narrow strips. A flat, round pan helps you make crepes of a similar size.

Get the rice paper right

Quick dip: Wet the whole sheet in hot water, then let it soften on a plate. It may still feel firm at first; it continues softening as you prepare the next sheet.

Gentle handling: Softened rice paper can tear if tugged or overfilled. Keep the filling in a compact line and fold the sides in before rolling.

Build a balanced filling

Layering: Add the herbs, shrimp, sausage and vegetables in a narrow pile rather than spreading them to the edges. This leaves room to fold the wrapper around the filling.

Rolling: Keep the first fold snug, then tuck in both sides and continue rolling firmly. A tight roll holds together more easily when served.

Serve them fresh

These rolls are best assembled shortly before eating, when the wrappers are soft and the vegetables still have some bite. Serve them with hoisin sauce, as suggested in the recipe.

For a serving spread, arrange the prepared fillings and herbs in separate bowls and roll the rice paper as you go.

Recipe notes & tips

• Cut the jicama and carrots into thin, even strips so they are easier to wrap.
• Use only enough egg mixture to make a thin crepe.
• Arrange all the fillings and herbs near the rolling station before wetting the rice paper.
• Dip each rice paper sheet briefly; it will continue softening on the plate.
• Keep the filling in a narrow line and roll firmly without pulling at the wrapper.
• Serve the rolls soon after assembling for the best texture.

Variations

• Extra herbs: Use a generous mix of perilla, mint and Vietnamese coriander for a more aromatic bite.
• More vegetables: Increase the carrot and jicama filling for a crunchier roll.
• Smaller rolls: Use less filling in each wrapper for compact, easy-to-serve pieces.
• Hoisin dip: Serve the rolls with hoisin sauce on the side, as suggested in the method.
• Milder flavour: Use fewer herbs or choose just one or two from the listed options.

Common mistakes to avoid

• Overcooking the vegetables: Stir-fry them over high heat and avoid cooking until they lose all their bite.
• Making thick egg crepes: Pour in a thin layer of egg so it cooks through and rolls easily.
• Soaking the rice paper: Dip it quickly and let it soften on the plate rather than leaving it in the water.
• Overfilling the wrapper: Keep the filling compact so the sides can fold in without tearing.
• Rolling too loosely: Fold the sides in snugly and roll from the bottom up to secure the filling.
• Assembling too early: Roll close to serving time so the wrappers do not sit and become sticky.

How to store

These rolls are best eaten fresh. If needed, store them covered in the refrigerator and eat within a day; keep prepared fillings separate and refrigerated until ready to assemble. Reheating assembled rolls is not recommended, as the rice paper can become gummy.

Frequently asked questions