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

4

servings

Prep time

25

minutes

Cooking time

20

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

Recipe Video