Popiah (Bo Bia) fresh spring rolls

Mini Popiah Fresh Spring Rolls with Peanut-butter Hoisin Sauce

Print Recipe
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.
Course Snack
Cuisine Vietnamese
Keyword Popiah Fresh Spring Rolls (Bo Bia)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24

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 baby shrimp for Popiah fresh spring rolls
  • 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.
    Stir-fry carrot and jicama for Popiah fresh spring rolls
  • 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.

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