Vietnamese Shrimp Egg Roll Appetizer (Cha Gio Cuon Tom)

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Vietnamese Shrimp Egg Roll, Cha Gio Cuon Tom

Vietnamese Shrimp Egg Roll, Cha Gio Cuon Tom

Shrimp Egg Roll, Chả Giò Cuốn Tôm, is a super simple Vietnamese appetizer. It is whole shrimp, simply marinated with oyster sauce and sugar, rolled in egg wrappers then deep-fried.

It comes with a side of a sweet chili dipping sauce. It's fancy-looking, delicious, and a guaranteed crowd-pleaser. I made the mistake of making a small batch. Avoid the fist fights and double the recipe.

This recipe uses only five ingredients: Shrimp, egg roll wrapper, oyster sauce, sugar, and an egg.

Vietnamese Shrimp Egg Roll, Cha Gio Cuon Tom

Vietnamese Shrimp Egg Roll, Cha Gio Cuon Tom

I usually make this appetizer when I have some 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 leftovers, 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. 

Recipe below. Happy rolling.

You will need: shrimp, egg roll wrapper, oyster sauce, sugar and an egg

You will need: shrimp, egg roll wrapper, oyster sauce, sugar and an egg

Peel and devein the shrimp. Leave the tail on to make a "handle".

Peel and devein the shrimp. Leave the tail on to make a "handle".

Shrimp Egg Rolls ready for the fryer

Shrimp Egg Rolls ready for the fryer

Fry each batch for about 2-3 minutes until golden brown.

Fry each batch for about 2-3 minutes until golden brown.

How to Wrap Shrimp Egg Rolls

How to Wrap Shrimp Egg Rolls

Vietnamese Shrimp Egg Rolls (Chả Giò Cuốn Tôm)
Yield 4 servings
Author Vicky Pham
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Vietnamese Shrimp Egg Rolls (Chả Giò Cuốn Tôm)

A super simple Vietnamese appetizer. Whole shrimp, simply marinated then rolled in egg wrappers and deep-fried. It's fancy. It's delicious, and a guaranteed crowd-pleaser.

Ingredients

Instructions

  1. In a medium-sized bowl, add the shrimp, oyster sauce and sugar. Toss to combine.
  2. In a small bowl, beat the egg with a fork and set aside. If you don't have an egg, you can also mix 1 tablespoon tapioca starch with 2 tablespoons cold water.
  3. See the instructional picture above for reference. Cut the stack of egg roll wrappers in half at a diagonal. Pull apart slowly to separate into individual sheets. Place a shrimp on the wrapper with the tail sticking out. Gently roll up. At the midway point, pull the wrapper corner down to cover the shrimp. Continue rolling up. Brush egg wash (or tapioca starch/water mixture) on the top corner to seal.
  4. Deep fry the shrimp egg rolls at 375°F without overcrowding (about 2 minutes per batch or until golden brown). Transfer fried shrimp egg rolls from the oil to a wire rack or a plate lined with paper towels to absorb the excess oil. Serve immediately with a side of sweet chili dipping sauce for best results. Enjoy and smile widely.

Nutrition Facts

Calories

446

Fat

4 g

Sat. Fat

1 g

Carbs

66 g

Fiber

2 g

Net carbs

64 g

Sugar

1 g

Protein

35 g

Sodium

917 mg

Cholesterol

234 mg

The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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appetizer, side dish
vietnamese
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