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Authentic Vietnamese recipes from the Motherland

Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

The Holidays are around the corner and that means one thing. Gaining weight with lots of good food.

 Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

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)

Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

 Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

 How to Assemble Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

How to Assemble Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

 Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit) Ready for the Fryer

Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit) Ready for the Fryer

Vietnamese Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

Makes 28

Ingredients

    Shrimp Marinade

  • 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

  • Pork Marinade

  • 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

  • Other Ingredients

  • 1 egg (beaten)
  • 1 package egg roll wrapper (2 lbs)
  • Oil for deep frying
  • Bottled sweet chili dipping sauce or make your own

Instructions

  1. Set aside 10 shrimp. Marinate the rest of the shrimp with oyster sauce and sugar for at least 30 minutes.
  2. 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.
  3. Assemble the egg rolls. See step-by-step picture above.
  4. 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..

Vietnamese Shrimp & Pork Wonton Recipe (Hoành Thánh Tôm Thịt)

Wontons are a type of Chinese dumpling. Hoành Thánh is the Vietnamese equivalent and they are made primarily out of ground pork.

There are many ways to cook wontons. They can be steamed, boiled, pan-fried, deep-fried or a combination of these techniques (pan-fried first then add a little bit of water to steam with a covered lid), much like pot stickers.

Wontons can also be served in variety of ways. In Vietnamese cuisine, they are usually a component in soups as in Vietnamese Egg Noodle Wonton Soup (Mì Hoành Thánh). In American-Chinese cuisine, they are fried and served as appetizers with an accompanying sweet duck sauce, or a tangy vinegar soy sauce.

Below is my version of Vietnamese wontons. I like to add ground shrimp for better flavor and chopped jicama. The jicama not only provides sweetness, but it also gives a subtle crunch to the wontons. The unexpected crunch makes people ask what’s in it, and that, my friends, is where I have a little fun with my answers. Fried crickets? Human fetuses? The list of possibilities is endless.

 Shrimp & Pork Wonton (Hoành Thánh Tôm Thịt)

Shrimp & Pork Wonton (Hoành Thánh Tôm Thịt)

 Shrimp & Pork Wonton Recipe (Hoành Thánh Tôm Thịt)

Shrimp & Pork Wonton Recipe (Hoành Thánh Tôm Thịt)

 Shrimp & Pork Wonton Recipe (Hoành Thánh Tôm Thịt)

Shrimp & Pork Wonton Recipe (Hoành Thánh Tôm Thịt)

Vietnamese Shrimp & Pork Wonton Recipe (Hoanh Thanh Tom Thit)

Makes about 50 small wontons

Ingredients

  • 8 oz shrimp (peeled, deveined and finely chopped)
  • 8 oz ground pork
  • 1/2 cup finely chopped jicama
  • 1 green onion (thinly slice)
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon (pinch) pepper
  • 2 teaspooons sesame oil
  • 16 oz (1 lb) package square wonton wrapper
  • 1 egg (beaten)
  • 1/4 cup corn starch

Instructions

  1. Combine shrimp, ground pork, jicama, onion, oyster sauce, sugar, pepper and sesame oil in a bowl and mix well.
  2. To form the wontons into simple triangles, place about 1 to 1-1/2 teaspoons of shrimp and pork mixture a bit off center on the wrapper. Brush the edges with beaten egg and fold the wonton wrapper over into triangles, while pushing the air out of the filling. Pinch the edges together to form a seal. You may also make them into fancy pleated pouches if you want to get your pleating skill on. Lightly dust each wonton with corn starch to prevent sticking and ripping.
  3. The wontons are ready for cooking. You can either boil, steam, pan-fry or deep-fry, and enjoy them as an appetizer with a vinegar soy sauce. You can also store some in freezer for a topping in Vietnamese Egg Noodle Soup (Mi Hoanh Thanh). To freeze them properly, place them in a single layer with Saran-wrap between layers to prevent sticking.