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

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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.

One of my favorite dishes to make during the Holidays is Vietnamese shrimp and pork egg rolls (Chả Giò Cuốn Tôm Thịt). 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)

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

Yield 8

Author Vicky Pham

Prep time

20 Min

Cook time

15 Min

Total time

35 Min

Print

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Vietnamese Shrimp and Pork Egg Rolls (Chả Giò Cuốn Tôm Thịt)

Crispy little packets of savoriness, these are one of my favorite dishes to make during the holidays. These appetizers are a combination of traditional Vietnamese egg rolls 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 they run out. This recipe makes 28 egg rolls.

Ingredients

Shrimp

• 2 lbs shrimp (size 21/25)
• 2 tablespoons oyster sauce
• 1 teaspoon granulated sugar

Pork

• 8 oz ground pork
• 1 green onion (slice thin)
• 1 tablespoon oyster sauce
• ½ teaspoon granulated sugar
• 1 teaspoon sesame oil
• Pinch ground black pepper

Other

• 1 egg (beaten)
• 1 package egg roll / lumpia / spring roll wrapper (1 lb)
• Oil for deep frying
• Bottled sweet chili dipping sauce or make your own

InstructionsFahrenheitCelsius

Shrimp

1. Peel and devein the shrimp. Leave the tail for a "handle" for a more beautiful presentation.
2. Set aside 10 shrimp (no tail) for the pork mixture.
3. In a small bowl, season shrimp with tails with oyster sauce and sugar.

Pork

1. Mince the reserved 10 shrimp into a paste and combine with ground pork in a bowl.
2. Season the ground pork mixture with green onion, oyster sauce, sugar, sesame oil and black pepper.
3. Assemble the egg rolls. See step-by-step picture above.

Frying

1. In a wok or large skillet, add about 2 inches of oil and heat to 325°F.
2. Add as many egg rolls that can fit without overcrowding.
3. Deep fry for about 4 minutes per batch. Transfer egg rolls to a wire rack or plate lined with paper towels to drain off excess oil.
4. Serve immediately for best results with a sweet chili dipping sauce.

Notes

You can also assemble the egg rolls in advance and keep them in the freezer. No need to defrost once you are ready to fry. The cooking time will increase slightly.

Recommended Products

12" Stainless Steel Wok Pan with Stay-Cool Handle

Baking Sheet with Wire Rack Set 13" x 18"

Nutrition Facts

Calories

106

Fat

3 g

Sat. Fat

1 g

Carbs

10 g

Fiber

0 g

Net carbs

9 g

Sugar

0 g

Protein

10 g

Sodium

190 mg

Cholesterol

65 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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https://www.vickypham.com/blog/vietnamese-shrimp-pork-egg-rolls-goi-cha-tom-thit

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appetizer, side dish

vietnamese

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