Vietnamese: Shrimp Egg Rolls (Chả Giò)

Recipe by Thu Nguyen <hello.thu.nguyen@gmail.com>

(makes approx 50 rolls)

Shrimp Egg Rolls are a crispy, savory delight that embody the perfect fusion of Vietnamese and Chinese culinary traditions. Packed with tender shrimp, fresh vegetables, and fragrant herbs, these golden, deep-fried rolls offer a satisfying crunch with every bite. The egg roll’s roots trace back to the Chinese immigrants who brought their techniques to Vietnam, where local flavors and ingredients were skillfully woven in. Traditionally served as a popular appetizer, these shrimp egg rolls are a beloved treat in Vietnamese cuisine.

Ingredients:

Pork Filling:

• 1 lb ground pork
• 1 lb minced shrimp
• 2 oz dried bean thread vermicelli noodles (roughly chopped)
• ½ cup of carrots (shredded and excess moisture squeezed)
• ½ cup wood ear mushroom (roughly chopped)
• 2 green onions (trim off ends and slice thinly)
• 1 small white/yellow onion (peel and finely dice)
• 3 tsp garlic (minced)
• 1 tsp sea salt
• 1 tsp sugar
• 1 tsp ground black pepper
• 2 tsp sesame oil
• 3 tbsp oyster sauce
• 1 tsp chicken bouillon powder / or mushroom powder

Egg roll wrappers:

• 1 package Menlo All Purpose Wrappers or TYJ Spring Roll Pastry Wrappers
• 1 beaten egg yolk (to seal egg rolls)

Other ingredients:

• Neutral cooking oil (vegetable or peanut)

Accoutrements:

• Dipping fish sauce (nước chấm)
• Pickled daikon and carrots (do chua)
• Rice vermicelli
• Green leaf lettuce
• Vietnamese perilla (tia to)
• Fresh mint

Procedure:

1. Prep dried bean thread vermicelli: Soak bean threads in hot water until soft (about 10 minutes); remove from water and roughly chop; set aside
2. Prep wrappers: Thaw out the egg roll wrappers (if frozen); separate into individual sheets by pulling them apart slowly to prevent tearing
3. Mix the pork filling: in a large bowl, mix together ground pork, minced shrimp, vermicelli noodles, carrots, wood ear mushroom, green onions, diced onions, garlic, salt, sugar, black pepper, sesame oil, oyster sauce, bouillon/mushroom powder; set aside
4. Assemble egg rolls: place 2 teaspoons of filling at the bottom corner of the wrapper; begin rolling upward, folding in the sides when halfway; brush the top edge with beaten egg, then finish rolling to seal
5. Fry egg rolls: Heat vegetable oil to 325°F in a wok or tall skillet; fry the egg rolls in small batches for 5 minutes until golden brown (make sure they don’t touch); drain on a wire rack
6. Serve with Nuoc Mam Cham (Vietnamese fish sauce dipping sauce)
7. To eat: wrap egg rolls in lettuce vermicelli, pickled carrots and daikon, herbs (like mint and Vietnamese coriander), and perilla