Ground beef

Directions

1. Heat a pan over medium heat. Add the dried shrimp and stir constantly for 2 to 3 minutes, until they are fragrant. ⏱ 3 min
2. Clean the pan, fill it with about half the amount of water, and bring to a boil. ⏱ ≈ 10 min
3. Cook the Chinese sausages for about 10 minutes to soften them and remove some of the fat. ⏱ 10 min
4. Thoroughly rinse the sausages, let them cool, and then slice them thinly diagonally. ⏱ ≈ 20 min
5. Crack 2 eggs into a small bowl and whisk until you have a light and airy mixture. ≈ 4 min
6. Season lightly with a pinch of salt and a pinch of sugar. ≈ 2 min
7. In a non-stick pan, add 1 tablespoon of vegetable oil paint. ⏱ ≈ 7 min
8. Once it has reached the desired temperature, pour in half of the egg mixture and quickly tilt the pan in circular motions to distribute the egg evenly and finely. ⏱ ≈ 7 min
9. When one side is golden brown, flip it over and cook the other side for an additional 5 seconds. ⏱ ≈ 10 min
10. Repeat until all of the egg mixture has been used. ≈ 3 min
11. Allow the omelette to cool completely. ⏱ ≈ 20 min
12. Wrap them up and cut them into slices about 1.25 cm wide. ≈ 8 min
13. In a saucepan, heat cooking oil and add 1 tablespoon of minced garlic until it is fragrant. ⏱ ≈ 7 min
14. Add the jicama strips and cook them in the pan with a little salt for about 10 to 15 minutes, until they are translucent and have a naturally sweet flavor. ⏱ 15 min
15. Heat 1 tablespoon of vegetable oil paint in a small pan over medium heat, then fry 1 tablespoon of chopped garlic until it is golden brown. ⏱ ≈ 8 min
16. Then, add the hoisin sauce, pork broth, peanut butter, and sugar. ⏱ ≈ 10 min
17. Stir well and simmer over low heat for 1 to 2 minutes, until the sauce thickens. ⏱ 2 min
18. Transfer the mixture to bowls and add fresh, chopped chili peppers, carrots, and marinated daikon, along with crushed peanuts. ≈ 3 min
19. Prepare a platter with pre-cooked Chinese sausages, stir-fried jicama, slices of omelette, fresh vegetables (such as lettuce and Thai basil), roasted dried shrimp, some crushed peanuts, and fried onions, all arranged attractively on the plates. ≈ 2 min
20. Prepare a small side dish with marinated carrots and daikon. ≈ 3 min
21. Also, prepare a large bowl of warm water to soften the rice paper, and a flat work surface (such as a cutting board or a large plate) for the rolling process. ≈ 3 min
22. To soften the rice paper, quickly dip it in a bowl of lukewarm water (the soaking process should only last for a few seconds). ⏱ ≈ 30 min
23. Gently blot away any excess water and place it on a flat surface. ≈ 3 min
24. Place a lettuce leaf and a few basil leaves at one end of the paper, then add some sautéed jicama, some slices of Chinese sausage, some omelette strips, some grilled dried shrimp, some fried onions, and crushed peanuts. ⏱ ≈ 10 min
25. Start with the vegetables, then roll it up 1 to 2 times until it reaches the center of the rice paper, then fold both sides inward. ≈ 10 min
26. Next, continue rolling until you reach the other end of the paper. ≈ 3 min
27. Roll gently and firmly, so that the ingredients don’t fall out once you start eating. ≈ 10 min
28. A good roll should display all the colors of the ingredients inside. ≈ 3 min
29. To serve, either dip the salad plate in the sauce or place a spoonful of sauce on the plate and taste. ⏱ ≈ 30 min