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 and Pork Egg Rolls (Cha Gio Tom Thit)
- Total Time: 35 minutes
- Yield: 8 1x
Description
The holidays mean good food, and these crispy pork and shrimp egg rolls are one of my favorite party dishes. Bring a basket, and you’ll be a hit! 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
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1/8 teaspoon ground black pepper
Other
- 1 egg (beaten)
- 1 1-lb package egg roll/lumpia/spring roll wrappers
- Oil for deep frying
- Bottled sweet chili dipping sauce or make your own
Instructions
- Prepare shrimp: Peel and devein the shrimp. Leave the tail for a “handle” for a more beautiful presentation. Set aside 10 shrimp (no tail) for the pork mixture. In a small bowl, season shrimp with tails with oyster sauce and sugar.
- Prepare pork: Mince the reserved 10 shrimp into a paste and combine with ground pork in a bowl. Season the ground pork mixture with green onion, oyster sauce, sugar, sesame oil and black pepper.
- Assemble the rolls: Place a teaspoon of the pork/shrimp mixture at the bottom corner of the wrapper and roll to just cover the filling. Fold in one side, then place a shrimp on top. Roll again to cover the shrimp, fold in the other side, and continue rolling tightly. Brush egg on the last corner to seal. Repeat with the remaining wrappers.
- Deep fry: In a wok or large skillet, add about 2 inches of oil and heat to 325°F. Add as many egg rolls that can fit without overcrowding. 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.
- Finish: 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese, filipino
