Bò bía, jicama and sausage rolls

Ingredients

• 2 Chinese sausages (lap cheong)
• 500 g of jicama, julienned
• 100 g of carrots, julienned
• 100 g of dried shrimp
• Thin rice cakes
• Lettuce and herbs
• 1 tablespoon of oil
• 1/2 cup of sweet hoisin sauce
• 50 g of ground pork liver
• 2 cloves of garlic, minced
• Seasoned with powder and sugar
• 50 g of toasted sesame seeds
• fried onions, sautéed hot peppers, marinated radishes and carrots

Heat the oil in a pan. First, sauté the carrots until they are tender. Then, add the jicama and cook until it is also tender. Boil the sausages to soften them, then cut them into thin slices.

Rinse the dried shrimp, drain them, and sauté them in oil until they are dry and fragrant. Wash the lettuce and herbs, keeping the leaves whole.

For the sauce, heat the minced garlic in oil, then add the chopped liver and cook it. Add the hoisin sauce and about 1/5 of a bowl of water. Bring to a boil, season and sweeten to taste, then turn off the heat.

To assemble: a soft tortilla doesn’t need to be moistened, while a dry tortilla softens when lightly dampened. Place the tortilla on a large plate or platter, add a lettuce leaf, then the sautéed jicama and carrots.

Roll the dough into a log, place 3 slices of sausage along the log, and roll again. Add the sautéed shrimp along the log and roll to the end.

When serving, arrange the rolls on a plate and offer each person a small bowl of sauce, garnished with sesame seeds, fried onions, sautéed chili peppers, and marinated carrots and radishes.