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.
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.
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”.
Shrimp Egg Rolls ready for the fryer
Fry each batch for about 2-3 minutes until golden brown.
How to Wrap Shrimp Egg Rolls
Vietnamese Shrimp Egg Roll Appetizer (Cha Gio Cuon Tom)
- Total Time: 20 minutes
- Yield: 4 1x
Description
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
- 1 lb headless shrimp (peel, devein and leave tails on to make a “handle”)
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar
- 1 1-lb package spring roll/lumpia/egg roll wrappers
- 1 egg
- Vegetable oil for frying
- Bottled sweet chili dipping sauce or make your own
Instructions
- Marinate shrimp: In a medium-sized bowl, add the shrimp, oyster sauce and sugar. Toss to combine.
- Prepare the egg wash: 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.
- Assemble eggrolls: 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.
- Cook and serve: 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese
