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1
Heat 1 tablespoon of the oil in a large nonstick pan over moderate heat.
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2
In a bowl, combine the eggs and a pinch of salt and beat well.
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3
When the pan is hot, pour in half the beaten eggs and quickly swirl to cover the bottom of the pan.
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4
Cook until firm, about 1 minute.
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5
Flip the egg crepe and cook another minute.
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6
Transfer the crepe to a plate.
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7
Repeat with the remaining egg batter.
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8
When the crepes are cool enough to handle, cut into thin strips and set aside.
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9
Heat the remaining 3 tablespoons of oil in a large pan over high heat.
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10
Add the shallot and stir until fragrant, about 1 minute.
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11
Add the soy sauce, jicama, carrot, water and the remaining salt.
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12
Cook, uncovered, until the vegetables are soft, about 15 to 20 minutes.
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13
Transfer the vegetables to a dish.
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14
Combine the hoisin sauce and chili paste in a small bowl and set aside.
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15
Set up a work station by placing the ingredients in the order in which they will be needed: rice papers, egg strips, lettuce, jicama mixture, tofu, hoisin mixture, basil, peanuts.
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16
Fill a large bowl with hot water.
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17
Cover a cutting board with a damp towel and place it next to the bowl.
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18
Working with 2 rice paper rounds at a time, dip one, edge first, into the hot water and turn to wet it completely, about 10 seconds.
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19
Lay the round down on the towel.
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20
Repeat with the other round and place it next to the first.
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21
(This allows you to work with one while the second rests.)
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22
Neatly place on the bottom third of the first round a few strips of egg crepe, 1 piece of lettuce, 2 tablespoons jicama mixture (no juice), 2 pieces of tofu, 1/2 teaspoon hoisin sauce mix, 2 or 3 basil leaves and a sprinkling of peanuts.
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23
Make sure the filling is neatly stacked.
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24
Fold the bottom edge over the filling, tuck in the sides, and roll into a cylinder.
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25
A perfect bo bia is about 1 inch wide and 4 inches long.
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26
Repeat with the remaining ingredients.
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27
Serve the rolls whole or cut in half.
