Vietnamese fresh spring rolls filled with jicama, carrots, Chinese sausage, dried shrimp, and lettuce, served with hoisin-peanut dipping sauce — this is a lighter, crunchier alternative to cha gio. On Buford Highway, it is a staple appetizer, and the best versions feature fresh, crisp vegetables and a balanced hoisin sauce with ground peanuts.
Huong Viet Restaurant top-pick
Huong Viet sets the benchmark for bo bia on Buford Highway. The rolls are made to order, with a satisfying crunch from fresh jicama and carrot, a savory hit from the Chinese sausage and dried shrimp, and a cool, crisp lettuce leaf for contrast. The hoisin-peanut dipping sauce is thick, sweet, and st with ground peanuts, with sriracha on the side for heat.
Quoc Huong best-value
Quoc Huong follows a slightly different formula — the filling is more finely chopped, creating a more uniform texture. The jicama retains its crunch, the Chinese sausage is present but not overwhelming, and the rice paper wrapper is properly thin and translucent. The hoisin sauce here is sweeter, making it more approachable for those who find traditional hoisin challenging.
So Ba hidden-gem
So Ba benefits from a commitment to fresh, high-quality ingredients. The jicama and carrots are noticeably crisp, and the Chinese sausage is diced into larger pieces that retain more sweet-savory flavor. The dipping sauce leans slightly more toward peanut than sweet. It is the most refined version on this list.nnFor a fresh, crunchy appetizer that still satisfies, bo bia is the roll to order.