The Holidays are around the corner and that means one thing. Gaining weight with lots of good food.
One of my favorite dishes to make during the Holidays is Vietnamese shrimp and pork egg rolls (Cha Gio Tom Thit). It’s a combination of traditional Vietnamese egg rolls (Cha Gio) and whole shrimp. Carry a basket of these bad boys to a dinner party and you’ll be the life of the party… or at least until the egg rolls runs out.
If you don’t like pork or would like a simpler appetizer, check out the shrimp version.
Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)
- 2 lbs size 21-25 shrimp (Peel, devein, set aside 10 shrimp and mince into paste for pork mixture)
- 2 tablespoons oyster sauce
- 1 teaspoon granulated white sugar
- 8 oz ground pork
- Shrimp paste (see above)
- 1 green onion (slice thin)
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated white sugar
- 1 teaspon sesame oil
- Pinch black pepper
- 1 egg (beaten)
- 1 package egg roll wrapper (2 lbs)
- Oil for deep frying
- Bottled sweet chili dipping sauce or make your own
- Set aside 10 shrimp. Marinate the rest of the shrimp with oyster sauce and sugar for at least 30 minutes.
- Mince the reserved 10 shrimp into a paste and combine with ground pork. Marinate the ground pork mixture with green onion, oyster sauce, sugar, sesame oil and black pepper for at least 30 minutes.
- Assemble the egg rolls. See step-by-step picture above.
- In a large pan, heat oil to 325°F. Deep fry for 3-5 minutes per batch. Remove and drain excess oil on wired rack or paper towels. Serve with a sweet chili dipping sauce. Note: You can also assemble the egg rolls in advance and keep them in freezer. No need to defrost once you are ready to fry. The cooking time will increase slightly..