Vietnamese Shrimp Egg Roll Appetizer Cha Gio Cuon Tom Recipe

I just whipped up these shrimp egg rolls with ground pork, glass noodles, carrots, garlic, and a whole mix of fresh herbs, and even though i kinda fumbled a few steps along the way, every crunchy bite totally blew my mind like a little flavor explosion!

I love making Cha Gio Cuon Tom. I mix shrimp, ground pork and glass noodles with grated carrot, minced garlic and shallot, a lightly beaten egg, fish sauce, sugar, salt and pepper.

I fry this in vegetable oil and serve it with lettuce and herbs for a protein-rich, nutritionally balanced bite.

Ingredients

• Shrimp deliver lean protein, essential minerals and a subtle, sweet taste.
• Ground pork add savory richness, healthy fats and a satisfying flavor every bite.
• Glass noodles offer quick carbs, a light texture and help absorb zesty sauce.
• Carrot brings natural sweetness, fiber boost and adds vibrant color to the rolls.
• Garlic intensify flavor, supports immunity and gives a pungent, earthy kick.
• Shallot add mild sweetness and a delicate base flavor to mix.
• Fish sauce deliver salty umami notes, balancing diverse flavors in the dish.
• Egg helps bind the mix, adds richness and smooth texture throughout.

Ingredient Quantities

• 200g shrimp, peeled, deveined and roughly chopped
• 100g ground pork
• 50g glass noodles, soaked in warm water then chopped into small pieces
• 1 small carrot, grated
• 2 garlic cloves, minced
• 1 small shallot, minced
• 1 egg, lightly beaten
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• A pinch of salt
• A pinch of ground black pepper
• Rice paper sheets for wrapping
• Vegetable oil for frying
• Fresh lettuce leaves and assorted herbs like mint and cilantro for serving

How to Make this

1. In a large bowl, combine the chopped shrimp, ground pork, soaked glass noodles, grated carrot, minced garlic, minced shallot, and beaten egg with fish sauce, sugar, salt and black pepper. Mix everything together until its well combined.

2. Let the mixture sit for about 10 minutes so the flavors can meld together a bit.

3. Prepare the rice paper sheets by dipping each one in warm water just until they become soft but not too soggy.

4. Place each softened rice paper on a flat surface and lay a few fresh lettuce leaves along with some mint and cilantro.

5. Spoon a modest amount of the meat mixture onto the bottom third of the rice paper.

6. Carefully roll up the rice paper, tucking in the sides as you go so the filling stays inside.

7. Heat enough vegetable oil in a frying pan over medium heat so that each roll can be partially submerged.

8. Fry the rolls in batches, turning them carefully until they are golden brown and crispy on all sides.

9. Remove the rolls from the oil and let them drain on a paper towel-lined plate.

10. Serve the shrimp egg roll appetizers warm with extra fresh herbs and lettuce on the side for wrapping if desired. Enjoy your meal!

Equipment Needed

1. A large mixing bowl for combining all the ingredients
2. A cutting board for prepping the shrimp, carrot, garlic and shallot
3. A sharp knife to chop ingredients roughly
4. A small bowl or container filled with warm water to soften the rice paper
5. A flat surface like a clean countertop or large plate for assembling the rolls
6. A frying pan large enough to partially submerge the rolls in oil
7. Tongs or a fork to carefully turn the rolls during frying
8. A plate lined with paper towels for draining the fried rolls

FAQ

• Q: Can I make this shrimp egg roll ahead of time?
  A: Yeah, you can prep the filling and even roll them up ahead, but its best to fry them just before serving so they stay crispy.
• Q: What can I use instead of ground pork?
  A: You can try ground chicken or even turkey if you don’t eat pork. Keep in mind the flavor will change a bit.
• Q: Any tips for working with rice paper sheets?
  A: For sure! Dip them in water for a few seconds until they’re soft and easy to handle. Just be careful not to over-soak, or they’ll tear.
• Q: How do I know when the egg rolls are cooked?
  A: Fry them in vegetable oil over medium heat until they turn a nice golden brown. If you’re unsure, you can cut one in half to check that the filling is all cooked through.
• Q: Can I add other herbs to change up the flavor?
  A: Sure thing! Besides mint and cilantro, you can use basil or even a little bit of lemongrass if you like. Experiment a bit and see what you like best.

Vietnamese Shrimp Egg Roll Appetizer Cha Gio Cuon Tom Recipe Substitutions and Variations

• If you can’t find shrimp, you might try diced white fish or even scallops instead. The flavor will be a bit different, but it works in a pinch.
• For ground pork, you can use ground chicken or turkey. It gives a lighter taste but still keeps the texture pretty similar.
• If you don’t have glass noodles, rice vermicelli or bean thread noodles are great substitutes. They soak up the flavors nicely.
• Not a fan of fish sauce? Soy sauce mixed with a little lime juice can do the trick, even though it might not be exactly the same.
• If you’re low on vegetable oil, peanut oil or canola oil works fine for frying these rolls.

Pro Tips

1. Pro Tip: Mix all your ingredients and then let it sit for 10 minutes. This actually helps the flavors get to know each other, so you get a tastier roll later on.

2. Pro Tip: Be super careful when soaking the rice paper. You only wanna dip it until it’s just soften up a bit. If you leave it too long it’s gonna get way too soggy and fall apart when you fill it.

3. Pro Tip: When you roll the rice paper, make sure the lettuce and herbs are laid out evenly. This helps keep the meat mixture in place and makes the roll less messy even if you’re not super experienced.

4. Pro Tip: Frying these rolls can be tricky. Don’t overcrowd the pan and keep the oil at a steady medium heat. If the oil’s too hot the wraps will burn before the filling is done, and if it’s too cold they’ll get greasy. Enjoy experimenting and don’t stress if it ain’t perfect the first time!