Vegetarian Spring Rolls (Bo Bia Chay)

The spring roll or Bo Bia Chay in Vietnamese is the most popular snack sold by street vendors in Saigon. It can be made with meat, sausage, or tofu as a meat substitute. When I was young, my mom always took us children to the Temple on big celebrations, like Buddha’s birthday, New Year’s day, or Mother’s Day (le Vu Lan). the celebrations, in the Temple kitchen, Bo Bia Chay was the first course served. I remember how fantastic the taste of this dish was because Saigon during summertime is extremely hot and humid, and this dish is refreshing and perfect for a summer finger food. The spring roll is surprisingly light and full of pleasing texture. Its sweetness is from carrots and mushrooms while the crunchy jicama adds to the fresh flavor. For a simple appetizer, this recipe is must have for any vegan party. In my family circle, my sister-in-law, Anh, has her own recipe for spring rolls, which is fantastic. I had a chance to observe her to prepare this dish on my father’s memorial. I did not write down the ingredients, but hopefully my memory has served me well to re-create this one.

Ingredients:
8 oz firm tofu, drained, fried, and cut as matchsticks
1 carrot, cut as matchsticks
1/2 jicama, cut as matchsticks
2 dried shitake mushrooms, soaked in water, sliced
1/2 cup fresh oyster mushrooms, sliced
2 eggs
Leek, sliced (about 1/2 cup)
2 shallots, thinly sliced
Salt, pepper, soy sauce, and sugar to taste
1 tsp 5 spice
Basil, julienned
Cilantro
Roasted peanuts, crushed
Rice wrapping papers
Lettuce, cut into small side
Dipping sauce:
1/4 cup hoisin sauce
1/2 cup coconut juice
1 tbs peanut butter
1 tbs ketchup
1 tbs sugar
2 tbs vinegar

Directions:
In a small bowl, beat eggs.
In a sauté pan, heat 1/4 cup of oil. Add shallots and leek and fry them until crispy. Use a slotted spoon to scoop them out onto a paper towel.
Remove most of the oil from the sauté pan. Add beaten eggs to make about two omelettes from these eggs. Remove and thinly cut into strips.
In the same pan, add some removed oil from frying the leek and shallots and heat until hot. Add carrots, jicama, and mushrooms. Add 5 spice, salt, sugar, pepper, and soy sauce. Stir and cook for a few minutes or until the vegetables wilt but still hold their shape. Remove from pan and place into a mixing bowl with the egg strips, julienned basil, and cilantro. Mix well.
Use a wet towel to soften the rice paper wrapper and lay onto the work surface. Place a little of the mixture (about 3 tablespoons) onto the wrapper and sprinkle on top some crushed roasted peanuts with a few more basil and cilantro and form into a cigar shape (leaving enough room on each side to cover ends with wrapper folded over). Roll up the wrapper neatly, set aside, and continue with the remaining wrappers and filling. Serve with dipping sauce.

Dipping sauce directions:

In a small pot, combine all the dipping sauce ingredients and the remaining oil from frying the leek and shallots. Bring to a boil and simmer for a few minutes. Add some hot chili paste or cayenne pepper or sliced fresh hot chili when serving.