Grands!™ spring doughnuts recipe

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I am so excited to share my recipe for Bo Bia this week. I love this recipe so much because of the story behind it. Typically when most people think of Vietnamese food, they think pho, banh mi, or spring rolls (specifically the pork and shrimp spring rolls). However, these dishes are not what most people living in Vietnam eat on a daily basis simply because they cannot afford it. Most Vietnamese people are poor, and the ingredients used to create these dishes are pretty expensive. My mom always says that we are lucky we get khổng lồ eat this stuff whenever we want because when she was growing up, these dishes were a treat. Và that is still true for so many people living in Vietnam. Instead, my mom grew up eating stuff like this dish Bo Bia because it was much more affordable.

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How lớn make bo bia

The first thing you gotta vì chưng is clean your dried shrimp. Soak them in a bowl of water for 10 minutes. Next boil your Chinese sausage. Showroom 2 tablespoons of water to a small pan and địa chỉ cửa hàng the Chinese sausage. Bring the water khổng lồ a simmer, and simmer covered 10 minutes until they are cooked through. Once done, slice them thinly and set aside. See picture above for exact shape.

Now onto your jicama filling. Saute garlic & dried shrimp over medium heat for 1-2 minutes. Add the jicama và saute for 2 minutes. Next add the carrots and soy sauce & saute for another 3-5 minutes until the jicama is soft. Showroom the sesame oil. Stir and remove it from the heat. Phối aside.

Lastly, cook your eggs. Whisk eggs. Pour eggs into a large pan in a thin layer. Add the salt. Cook for 30 seconds on one side until it is cooked through. Flip over và cook the other side. Once done cooking, let it cool for a few minutes before slicing them into thin strips. Phối aside.

Xem thêm: Alton Brown'S Lean Pork Breakfast Sausage Recipe, How To Grind Meat In A Blender

Now it’s time to make your spring rolls! Hydrate rice paper in warm water and lay on a flat surface. địa chỉ some of the jicama, egg strips, Chinese sausage, & Thai basil khổng lồ the bottom half of the rice paper (see picture above for reference). Tightly roll 1-2 times. Fold the ends over the roll so it looks like an open envelope. Roll it the rest of the way until you have a perfect spring roll. Repeat this process until you run out of filling or rice paper. Serve with hoison dipping sauce.


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