-
1
In a small skillet, combine the sausages with water to reach halfway up their sides.
-
2
Bring to a vigorous simmer over medium heat and cook until all the liquid has evaporated.
-
3
The sausages will soft en and plump up.
-
4
Transfer them to a cutting board to cool.
-
5
Thinly slice each sausage on the diagonal, creating long slices.
-
6
Put on a plate and set aside.
-
7
In a wok or large skillet, combine the oil and garlic over medium-low heat.
-
8
When the garlic turns a pale blond, raise the heat to medium, add the shrimp, and saute for about 30 seconds, or until fragrant.
-
9
Raise the heat to medium-high, add the beef, and stir-fry for about 2 minutes, or until the beef is browned but not cooked through.
-
10
Add the jicama and continue cooking for about 4 minutes, or until the jicama is soft but still slightly crunchy.
-
11
Mix in the salt, then taste and adjust the seasoning with more salt if needed.
-
12
Transfer to a serving bowl and keep warm.
-
13
To serve the rolls, set out all the components on the table, including separate small plates of Chinese sausage and egg strips, the sauteed beef and jicama, the lettuce leaves, the rice paper rounds and water bowls for dipping them, and the sauce.
-
14
Explain to guests how to make their own hand rolls.
-
15
First soften a rice paper round in the water and place on a dinner plate.
-
16
(See page 331 for tips on working with rice paper.)
-
17
When the rice paper is pliable and tacky, layer the ingredients on top in the following order, a lettuce leaf, some beef and jicama, a few slices of Chinese sausage, 1 or 2 egg strips, and a drizzle of sauce.
-
18
Wrap up and enjoy.
