Beef, jicama rolls, and sausage

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 paint
• 1/2 cup of sweet hoisin sauce
• 50 g of ground pork liver
• 2 cloves of garlic, chopped
• Seasoned with powder and sugar
• 50 g of toasted sesame seeds
• fried onions, sautéed chili peppers, marinated radishes and carrots

Heat the oil in a pan. Add the carrots and jicama and cook until tender. Boil the sausages to soften them, then cut them into thin slices.

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

For the sauce, sauté the chopped garlic in oil, then add the chopped liver and cook until browned. Add the hoisin sauce and about 1/5 cup of water. Bring to a simmer, season to taste, and add sugar as needed.

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.