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Bò Bía (Popiah)
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Bò bía is the Vietnamese variant of popiah, a very popular spring roll in Taiwan, Singapore, Malaysia, Thailand and Myanmar.
Course: Appetizer
Cuisine: Asian, Vietnamese
Servings: 4 people
Author: Nita Ragoonanan
  • 15 spring roll rice paper wrappers (about 8 inches/20cm in diameter)
  • 8 tablespoons dried shrimp
  • 4 eggs
  • 2 cloves garlic , chopped
  • 3 carrots , peeled and cut in julienne
  • 1 lb jicama (frozen or fresh), grated
  • A few lettuce leaves
  • 3 tablespoons nuoc mam (fish sauce)
  • 4 Chinese sausages , thinly sliced
  • 7 tablespoons hoisin sauce (Asian barbecue sauce)
  • 3 teaspoons crushed sesame seeds (or roasted peanuts), according to taste
  • Vegetable oil
  1. Heat 3 tablespoons of oil in a wok over medium heat, then add the carrots and the jicama.
  2. Mix well and sauté for a minute.
  3. Add the fish sauce. Mix well.
  4. After 5 minutes, the vegetables will be cooked but still crisp. Set aside.
  5. In another wok, heat 2 tablespoons of oil over high heat and sauté the garlic clove for a few seconds, then lightly brown the dried shrimp. Set aside.
  6. In a frying pan, pour 1 tablespoon of oil and over very low, heat the sausages for 10 minutes.
  7. Finally, in a bowl, beat the two eggs, and season with salt and pepper.
  8. Heat 3 tablespoons oil in a pan and cook the eggs in a thin omelette. Cool and cut into large slices.
  9. Then prepare the sauce by mixing 1 tablespoon warm water and the hoisin sauce in a bowl.
  10. Sprinkle with golden sesame (or roasted peanuts). Set aside.
  11. Heat (without boiling) a large amount of water to moisten the rice paper wrappers.
  12. Pour this water into a large bowl.
  13. Dip a wrapper for 5 seconds in the hot water and gently place it flat on a cloth.
  14. Place the ingredients in the middle, towards the edge of the wrapper, starting with a small leave of lettuce, then the vegetables then the shrimps and 1 to 2 slices of omelette.
  15. Roll the wrapper by pressing on the ingredients.
  16. Before closing, place sausage slices to make them visible, fold the edges of the roll, and continue to roll to close it properly.
  17. Serve with reserved sauce.