I’m gonna be real honest with you, I’ve never had these until I was an adult living on my own. I think the first time I had this was at a party, you know how we Asians go all out for our potlucks. The concept of wrapping a whole shrimp in an eggroll was very foreign to me and I wasn’t sure what to expect.

Like WOW y’all! These are so light, flavorful & crispy! The citrusy seasoning goes so well with the salty fish sauce, that it becomes a flavorful explosion in your mouth! I had to make this at home. To my surprise, it was even easier than I thought.

I think one of my favorite things about this recipe is that it’s super easy to put together and you can make double the batch by cutting your eggroll wrappers in half (shown below in recipe!).

Can’t fry it right away? No worries, freeze them for later! Want to reheat them? Pop them in the airfryer or oven for a few mins and they’re just as good as new!

Chả Giò Tôm (Vietnamese Shrimp Eggrolls)

Recipe by Jen H. DaoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

20 shrimps/prawns (peeled with tail-on)
4 tbsp lime juice
4 tbsp fish sauce
2 tbsp sugar
3-4 garlic cloves (minced)
1 serrano chili (diced)
handful cilantro
Egg roll wraps (cut in half diagonally)
1 egg
Oil to fry (I used veggie)

Directions

Combine your shrimp with lime juice, fish sauce, sugar, garlic, chili & cilantro
Marinate for 15 mins
Cut your eggroll wraps in half diagonally
Place 1 shrimp (with the tail outside the wrap) on the long end of the triangle wrap
Fold triangle side of wrap down and continue rolling until you reach the end
Dab each end with your egg (beat egg with a fork first) & seal the ends
Heat up your oil on med/high heat & cook each eggroll for 2-3 mins each side
Drain on paper towels
Serve with sweet & sour sauce or nuoc cham sauce