Shrimp Egg Rolls Recipe

Vicky Pham

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House Shrimp Egg Rolls Recipe

Shrimp Egg Roll, Chả Giò Cuốn Tôm

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.

Ingredients

  • 1 lb headless shrimp (peel, devein and leave tails on to make a "handle")
  • 1 tablespoon oyster sauce
  • ½ teaspoon granulated sugar
  • 1 packet spring roll / lumpia / egg roll wrappers (I typically use Menlo brand)
  • 1 egg
  • Vegetable oil for frying
  • Bottled sweet chili dipping sauce or make your own

Perform

Shrimp / Egg Wash (Sealing Mixture)
    1. Cut the stack of egg roll wrappers in half at a diagonal. Pull apart slowly to separate into individual sheets.

cut wrapper in half

    1. Place a shrimp at the end of one of the two identical corners with the tail sticking out. Tuck in the shrimp while gently rolling up.

roll up half way

    1. At the midway point, pull the side corner of the wrapper over the shrimp.

fold side over

    1. Continue rolling up. Brush egg wash (or tapioca starch/water mixture) on the top corner to seal.

brush egg wash

    1. You should have an shrimp egg roll that looks like this.

complete shrimp egg roll

Frying
  1. Deep fry the shrimp egg rolls at 375°F without overcrowding (about 2 minutes per batch or until golden brown).
  2. Transfer fried shrimp egg rolls from the oil to a wire rack or a plate lined with paper towels to absorb the excess oil.
  3. Serve immediately with a side of sweet chili dipping sauce for best results. Enjoy and smile widely.

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