Vietnamese: Shrimp Egg Rolls (Chả Giò Cuốn Tôm)

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

(makes 20 appetizer rolls)

Crisp, golden, and irresistibly savory, Chả Giò Cuốn Tôm are a beloved Vietnamese appetizer that highlights the textural contrast and balanced flavors central to Vietnamese cuisine. These shrimp-filled egg rolls combine lightly seasoned seafood with delicate wrappers that fry to a shattering crunch. Often prepared for gatherings and celebratory meals, these bite-sized rolls encourage communal dining and sharing. Served hot with sweet chili sauce or a tangy dipping sauce, Chả Giò Cuốn Tôm reflects the Vietnamese philosophy of harmony—fresh ingredients, restrained seasoning, and careful preparation coming together in a dish that is both simple and festive.

Shrimp filling:

• 1 lb raw shrimp, peeled, keep tail on
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1 tsp of garlic powder
• 1 tsp ground black pepper

For wrapping and frying:

• 20 egg roll wrappers
• Water and flour, for sealing wrappers
• Neutral oil, for deep frying

Serving sauce (optional):

• Sweet chili sauce or dipping sauce of choice

Procedure:

1. Prepare the shrimp: Cut 3 slits on the inside curve of the shrimp so the shrimp can lay flat. in a bowl, combine shrimp, oyster sauce, sugar, garlic powder and black pepper. Mix until evenly seasoned and slightly sticky.
2. Wrap the egg rolls: place an egg roll wrapper on a clean surface in a diamond orientation. Add a small spoonful of shrimp filling near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, and roll tightly upward. Seal the final edge with a dab of flour/water mixture. Repeat with the remaining wrappers and filling.
3. Fry the egg rolls: heat several inches of neutral oil in a deep pot to about 350°F (175°C). Fry egg rolls in small batches until golden brown and crisp, about 3–5 minutes. Remove and drain on paper towels or a wire rack.
4. Serve: serve hot with sweet chili sauce or your preferred dipping sauce.