Mini Popiah Fresh Spring Rolls with Peanut-butter Hoisin Sauce
Hey there, food enthusiasts! If you're looking for a delicious and fun recipe to try, Mini Popiah (Bo Bia) fresh spring rolls are perfect for you. These delightful rolls are a hit in Ho Chi Minh city, especially among school-age students who enjoy them as an after-school treat. Influenced by the Chinese community, these rolls feature the unique flavors of Lap Cheong and dried small shrimp instead of the usual vermicelli noodles and fresh shrimp.
Equipment
- Standard kitchen tools (knife, pan, spoon, etc.)
- Rice paper roll maker set (for faster and easier rolling)
Ingredients
- 3.5 oz dried baby fresh-water prawn (about 100g)
- 1 pack rice papers 12 oz (340g)
- 2 Lap Cheong Chinese sweet sausage
- 1 tablespoon rice cooking wine
- 4 eggs
- 1 bunch perilla leaves only
- 1 bunch mint leaves only
- 4 carrots peeled and julienned
- 2 jicamas peeled and julienned
- 2 garlic clove sliced or minced
For Peanut-butter Hoisin Dipping Sauce
- 1 bottle hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon rice vinegar
- 2 red chilies (or chili paste) (thinly sliced)
- 2 teaspoons roasted peanuts (crushed)
Instructions
- Make the Hoisin Dipping Sauce:Let's start by making the Hoisin dipping sauce. Combine Hoisin sauce, peanut butter, rice vinegar, and a bit of water in a small pot. Cook over low heat until smooth and glossy. Adjust the taste to your liking, then pour into a bow. Add the sliced chilies and crushed peanuts right before serving.Follow this recipe link for the Hoisin dipping sauce.
- Cook the Dried Baby Shrimp:Next, wash an rinse the dried baby shrimp. Stir-fry them with garlic and a little oil until they're fragrant and slightly crispy.
- Cook the Lap Cheong:Boil the Lap Cheong for about 5 minutes, then slice thinly.
- Cook the Eggs:Mix the eggs with a tablespoon of rice cooking wine. Shallow fry in a pan with a bit of oil, then slice into thin strips.
- Cook the Carrots and Jicamas:Stir-fry the julienned carrots and jicamas with a bit of oil and a pinch of salt. Let them drain and cool, then cut into shorter lengths.
- Prepares the Ingredients For Rolling:Arrange all your ingredients - shrimp, Lap Cheong, eggs, carrots, jicamas, and herbs- within easy reach.Follow the steps below for making and rolling.
Assemble the Popiah Fresh Spring Rolls
- Now for the fun part, assembling the rolls!Dip a rice paper into water, rotate it once, until all wet, and place it on a rolling tray.
- On the lower quarter, place 3 pieces of Lap Cheong, a few mint leaves, and perilla leaves. Add shrimp, then carrots, jicamas, and egg strips. Remember, don't overfill!
- Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll up tightly. Voila`! Your mini Popiah summer roll is ready.
Notes
This recipe comes from a Chinese-Vietnamese family living in Melbourne, Australia, and it's packed with authentic flavors. For the best rolls:
-Use the smallest dried shrimp you can find. Dried baby freshwater shrimp are ideal.
-Adding a bit of rice cooking wine to the eggs makes them fry up thin and perfect for slicing into strips.
Enjoy making and sharing these Mini Popiah Fresh Spring Rolls, a beloved street food from Saigon, right in your own home! They're perfect for a fun and interactive meal with family and friends.
