Bò bía, jicama and Chinese sausage rolls

Ingredients

• 9 rice cakes
• 3 Chinese sausages (lap cheong)
• 2 eggs
• 4 tablespoons of dried small shrimp
• 400 g of jicama, julienned
• 1 teaspoon of minced garlic
• Lettuce, Thai basil, fresh chili peppers
• crushed peanuts, French-style shallot fries
• salt, pepper, sugar
• 1 tablespoon of oil
• 1 tablespoon of oil
• 1 tablespoon of chopped garlic
• 5 tablespoons of hoisin sauce
• 5 tablespoons of pork broth or water
• 1 tablespoon of peanut butter
• 1 tablespoon of sugar
• marinated carrots and daikon

Dry-fry the dried shrimp for 2 to 3 minutes over medium heat.

Cook the sausages for 10 minutes in boiling water, drain them, let them cool, and then slice them thinly on the bias.

Beat the eggs with a pinch of salt and sugar, then make two very thin omelets in a lightly oiled frying pan. Roll them up and cut them into strips.

Heat the garlic in the oil, then add the salted jicama and sauté for 10 to 15 minutes, until it is translucent.

For the sauce, heat the garlic in the oil, then add the hoisin sauce, broth, peanut butter, and sugar. Simmer for 1-2 minutes until thickened. Serve in bowls with chili peppers, marinated vegetables, and peanuts.

Soak a rice cake in warm water for 2 seconds, then place it flat. Garnish one end with lettuce, basil, jicama, sausage, omelette, shrimp, French fries, and peanuts.

Roll the dough out to the center, pleat the edges, and roll it up tightly. Serve with the sauce.