Shrimp Egg Roll, Cha Gio Cuon Tom, is a super simple Vietnamese appetizer. It is whole shrimp, marinated in a quick sauce, rolled in egg wrappers and deep fried. It comes with a side of a sweet chili dipping sauce. It's fancy. It's delicious. Best of all, it's super simple to make that is guaranteed to impress a crowd. I made the mistake of making a small batch. Avoid the fist fights, make two or three batches.
This recipe uses only five ingredients: Shrimp, egg roll wrapper, oyster sauce, sugar and an egg. I usually make this dish when I have a couple of hours of peace and quiet. I gather everything together, set up an assembly line, prop myself in front of a TV with reruns of Friends running and roll away.
These shrimp egg rolls are best served immediately after frying to retain the crunch. However, if you have leftover, you can bake them in the oven to get back the crunch. You can also assemble the egg rolls a day ahead and fry them up the next day.
Vietnamese Shrimp Egg Roll Appetizer Recipe
(Chả Giò Cuốn Tôm)
1 lb headless shrimp (peel, devein and leave tails on to make a "handle")
1 tablespoon oyster sauce
1/2 teaspoon granulated sugar
1 packet of egg wrappers
Vegetable oil for frying
Bottled sweet chili dipping sauce or make your own
In a bowl, add the shrimp, oyster sauce and sugar. Marinate for at least 15 minutes.
In a small bowl, mix the egg with a fork. Set aside.
Follow instructional pictures below to assemble.
Deep fry the shrimp egg rolls at 375 F for about 2-3 minutes per batch or until golden brown.
Remove the shrimp egg rolls from the oil and drain on a plate lined with paper towels.
Serve immediately with a side of sweet chili dipping sauce.
Devour the shrimp egg rolls and smile widely.