← Nouns Cooking · Vietnamese

Ingredients

• 3 tbsp Dried shrimp, soaked in warm water for 10 min, drained
• 3 Chinese sausages (lạp xưởng)
• 3 Eggs
• ½ tsp salt, divided
• 300 g Jicama (củ sắn), peeled and cut into fine matchsticks
• 1 Carrot, cut into fine matchsticks
• 2 tbsp oil, divided
• 12 sheets rice paper wrappers (22 cm)
• 1 soft lettuce, leaves separated
• 1 bunch Thai basil or mint
• 1 clove Garlic, minced
• 4 tbsp Hoisin sauce
• 3 tbsp hot water
• 1 tsp Sugar
• 2 tbsp roasted peanuts, crushed
• chilli sauce, to serve (optional)

Method

1. Fry the drained dried shrimp in a dry pan over medium heat for 2–3 minutes until fragrant and crisp. Set aside.
2. Simmer the sausages in a little water for 5 min until plump, then pat dry and slice each one lengthways into thin strips.
3. Beat the eggs with a pinch of salt. Lightly oil a non-stick pan over medium heat and cook thin omelettes for 1–2 minutes each until set. Roll them up and slice into ribbons.
4. Heat the remaining oil in a wok over medium-high heat and stir-fry the jicama and carrot with the rest of the salt for 3–4 min until just tender but still crunchy. Tip into a sieve and let them drain and cool: wet filling tears the rice paper.
5. For the sauce, fry the garlic in a drop of oil for 30 seconds, stir in the hoisin, water and sugar and bubble for 1 minute. Cool and top with the peanuts.
6. Dip a rice paper in warm water for a few seconds and lay it flat. Line up lettuce, a spoonful of jicama, egg ribbons and basil near the bottom edge, then lay sausage and shrimp across the middle so they show through. Fold in the sides and roll tightly. Serve with the sauce and chilli.

Tips

• Squeeze the cooked jicama gently in the sieve; the drier it is, the longer the rolls keep.
• Hoisin and Chinese sausage usually contain wheat. Contains peanuts and shellfish.

Sources

Written in our own words after cross-checking these recipes:

Wok and Kin Hungry Huy Delightful Plate