This content is also available in: Vietnamese
A popular Vietnamese street food, often consumed as an afterschool snack, this special dish has gone beyond school gates and conquered millions of Vietnamese hearts to become one of the most craved snacks of all time.
- 1 large jicama
- 1 large carrot
- 3 sticks of Chinese sausage
- 3 eggs
- 100g dried shrimp
- 1 bunch of red-leaf lettuce
- Fresh herbs: mint, lemon balm
- Rice paper
- Dipping sauce: Hoisin sauce & peanut sauce & ground peanut
- Julienne the jicama and the carrot; add some salt, mix evenly and stir-fry lightly in a pot until both are soft.
- Beat the eggs, add seasoning, and make a few thin omelettes. Let cool and slice them into thin strips.
- Slice the Chinese sausages; fry them to extract some of the fat. Let cool.
- Stir-fry the fried shrimp with a few mashed cloves of garlic in a pan until fully seasoned.
- Wash the salad and herbs thoroughly; let dry.
- Dip the rice paper into water to soften; layer the salad, herbs, sausage slices, shredded eggs, along with the julienned jicama and carrot on top and fold neatly into a roll.
- To make the dipping sauce: Add 1 part hoisin sauce and 1 part peanut butter, and cook on low heat until fully integrated. Add freshly ground peanuts on top. Serve the jicama fresh rolls with the sauce.