VIETNAMESE JICAMA SUMMER ROLL(Bò Bía)

Vietnam is famous for the variety of fresh springrolls-containing lots of vegetable alternatively reducing significant amount of oil.Here is one of the specificly delicious recipe to try out....
*INGREDIENTS:
- 1 package of Vietnamese rice paper

- 2 large jicamas(pachyrrhizus)

- a bunch of fresh green salad

- some basil ( i did not put in my spring roll but traditional one does use)
- 100gr dried large shrimp

- 5-8 eggs
- 4-6 pieces of chinese style sausage

- peanut
- hoisin sauce
*the measurement is by estimate only

PREPARATION:
-For the roll:
1/ peel of the cover skin,shredd the jicama and steam/stir fry until tender

2/ soak the dried shrimp for approx. 1h, rinse well, then fry in the sauce pan in medium heat until completely dry(adjust the taste by adding desirable amount of salt and sugar)

3/ slightly beat the egg, adding some pepper and fish sauce, heat the oil,pour a thin layer on the large sauce pan over medium heat until well cooked.Take the egg out, roll in and slice.

4/ Fry or bake the chinese sausage, then thinly slice

5/ rinse the vegetable with cold water
6/ Roast and crush the peanut

7/Place all the ingredients on the table,

8/dampen the rice paper, place on the flatten dish, gradually put some slice of sausage,followed by egg, vegetables,jicama, shrimp,and peanut,then roll tighly.

For the dipping sauce:
1/chop some garlic,then fry with oil in small sauce pan until golden,add some hoisin sauce.Extract the water from steamed pachyrrhizus and pour into the sauce.Adjust the taste by adding sugar and salt.
2/ Serve individually in small swallowing bowl with crushed peanut.