Chinese Sausage Rice Paper Rolls | Bo Bia

Pan fry the Chinese sausages over medium low heat. You don’t need to add cooking oil to the pan as the Chinese sausage will release oil once you start cooking them.
Cook the sausages, occasionally flipping them over until they slightly brown, close to 10 minutes.
Place on paper towel lined plate to soak up the oil. Let it cool then cut them into ¼ inch slices. Put aside.
Soak the dried shrimp in warm water for at least 15 minutes.
Drain and mince it finely with a small electric chopper. Set aside.
In a bowl, beat the eggs together and add a pinch of salt and black pepper.
In a non-stick pan, over medium heat, add a little oil and fry the egg mix, on medium high, ¼ cup at a time to create a thin crepe. Pile each egg crepe on a cutting board.
Once the egg crepes cool, slice them thinly, one inch long julienned style. Set aside.
In a pan, over medium high heat, add 2 tablespoons of oil and the sliced onions. Cook the onions for a couple of minutes until they are soft.
Add jicama and carrots and season with 1 tsp salt along with garlic powder, mushroom powder and dried shrimp. Sauté and continue to mix until softened, probably 5 minutes or so. Set aside.
Now that you have all your ingredients laid out, it’s time to start rolling! Wet the rice paper and add one ingredient at a time.
Top with lettuce, rau ram, a cucumber slice and a sprinkle of crushed peanuts. Roll tightly.
Dip with a hoisin peanut butter dipping sauce.