Welcome to my kitchen, where I can’t wait to share with you my Vietnam Style Pork and Shrimp Egg Rolls Recipe. If you are a fan of Vietnamese and Asian cuisine, or just looking for something new to try, these egg rolls cha gio will not disappoint.
With their crispy exterior and mouth-watering filling, these egg rolls perfectly showcase the flavors of Vietnam. As a chef specializing in this type of cuisine, I can guarantee that these egg rolls are as authentic as they come.
But don’t worry if you don’t have experience with Vietnamese cooking, as this recipe is easy-to-follow and beginner-friendly. The ingredients are relatively easy to find at your local grocery store, and the process is straightforward.
Whether you’re making these for a party appetizer or simply as a delicious snack for yourself or your family, these egg rolls are sure to become a staple in your kitchen once you taste them. So get ready to impress your taste buds and learn how to make Vietnamese-style pork and shrimp egg rolls!
Why You’ll Love This Recipe
Looking for a tasty snack to share with your family or guests? Then, Vietnam Style Pork and Shrimp Egg Rolls are perfect for your cravings! This delicious recipe is packed with bold flavors and textures that will keep your taste buds coming back for more. Here’s why you’ll love this recipe:
Firstly, it’s an easy-to-follow recipe that requires only a few essential ingredients. You don’t need to be a professional chef to make these egg rolls — all you need are some fresh ingredients, such as ground pork, raw shrimp, garlic cloves, onion, bean threads, rice paper or egg roll wrappers, and seasonings like black pepper and fish sauce. Plus, the step-by-step instructions provided below will make it easy for you to prepare these egg rolls.
Secondly, these Vietnam-style pork and shrimp egg rolls are a healthy alternative to fried snacks. Unlike traditional fried food that is high in calories, this recipe uses a baking method to cook the rolls without submerging them in excess oil. If you’re looking for a guilt-free appetizer option, these Vietnamese-style egg rolls are ideal.
Lastly, this recipe is versatile and customizable to your liking. You can add bean sprouts or cellophane noodles to add more texture or exclude them if they’re not your favorite ingredients. Moreover, if you’re vegetarian or allergic to seafood and meat products, you can substitute shrimp and ground pork with other plant-based proteins like mushrooms or tofu.
In conclusion, this recipe is a fantastic way to impress your loved ones with an authentic Vietnamese appetizer that’s both flavorful and healthy. It’s easy to prepare and customizable depending on your preferences. So what are you waiting for? Gather the ingredients and start whipping up some Vietnam-style Pork and Shrimp Egg Rolls today – I guarantee that they will be gone in seconds!
Here are the ingredients you will need to make this delicious Vietnam Style Pork and Shrimp Egg Rolls Recipe.
Meat & Seafood
- 1 lb (453g) ground pork
- 1/2 pound raw shrimp, peeled, deveined and cleaned, finely chopped (you can use either fresh or frozen shrimp)
Vegetables & Herbs
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup bean sprouts, roughly chopped
- 2 ounces cellophane noodles (bean threads), soaked in warm water for 15 minutes and cut into small pieces
- 2 green onions (scallions), finely chopped
- Salt and black pepper to taste
Sauces & Flavorings
- 1 tablespoon sugar
- 1 tablespoon fish sauce
Wrappers & Breading
- Spring roll wrappers or rice paper
- Oil for frying
Make sure to get all of these ingredients before starting the recipe. You can find them at most grocery stores or Asian markets.
The Recipe How-To
Step 1: Preparing the Filling
1 lb of ground pork and 1/2 pound of raw shrimp should be peeled, deveined and cleaned before being finely chopped. A large bowl should then be used to combine the pork, shrimp and 2 ounces of cellophane noodles that have been previously rehydrated in warm water. To this, add 2 finely chopped garlic cloves and 1/4 cup of chopped onion which will give it the sweet and piquant flavor.
Step 2: Seasoning the Filling
Sprinkle the combined filling with 1 teaspoon of salt, black pepper and sugar to bring out those complex favor-notes that symbolize Vietnamese cuisine. Afterward, add fish sauce for that extra umami taste.
Step 3: Wrapping the Egg Rolls
Place about 2 tablespoons of filling at one corner of an egg roll wrapper or rice paper. Roll them up tightly while tucking in the sides until a neat little cigar-shaped roll is formed. Be sure to brush some whisked egg around the edge to ensure that it seals well.
Step 4: Cooking the Egg Rolls
Once everything has been rolled up, heat a wok or frying pan with enough oil to cover most of an egg roll cha gio without letting it swim in oil. Once heated, fry these beauties over medium-high heat until golden brown which should take about six minutes. Then remove the excess oil by placing them on paper towels.
Substitutions and Variations
One of the best things about cooking is the ability to make a recipe your own by adding personal twists and using substitutions. That’s especially true for this pork and shrimp egg rolls recipe. Here are some ideas to customize it:
– Protein swaps: If you’re not feeling pork, switch it out for chicken, beef or even tofu. You can also omit the shrimp if you don’t like it or use crab or lobster instead.
– Veggie goodness: While this recipe includes bean sprouts and green onions, feel free to add more color and texture with julienned carrots, sliced mushrooms, or shredded cabbage.
– Wrapper options: Instead of traditional egg roll wrappers, try using spring roll wrappers or even rice paper sheets for a Vietnamese-style spring roll version. They may take a bit more practice with rolling techniques but they taste great regardless.
– Noods noods noods: Substitute cellophane noodles (bean threads) with Chinese vermicelli (transparent noodles) or ramen noodles. You could also try wood ear mushrooms in place of the bean threads- the contrast in textures can be exciting!
– Dipping sauces: There’s so many dipping sauce option such as sweet chili sauce, hoisin sauce, peanut sauce, nuoc cham (Vietnamese dipping sauce), and so on. Have fun with them.
Regardless of what variations you choose, just remember that the key to perfect pork and shrimp egg rolls is practice and patience. Experimenting with different ingredients can lead to great results!
Serving and Pairing
Vietnam Style Pork and Shrimp Egg Rolls are irresistible and always a hit at any meal, party, or gathering. Crispy on the outside and juicy on the inside, these egg rolls make for the perfect appetizer or even a light meal.
These egg rolls pair well with a variety of sides and sauces that enhance their flavor, including sweet chili sauce, soy sauce, or hoisin sauce. You could also try dipping them in a mixture of lime juice, fish sauce, and sugar to give them an extra zing.
For an even more authentic Vietnamese meal experience, pair these egg rolls with some fresh Vietnamese spring rolls (Goi Cuon Tom) or summer rolls, which are made with rice paper and filled with shrimp, pork, bean sprouts, mint leaves and vermicelli noodles.
If you want to keep things simple, you could serve these egg rolls with a delicious mixed salad of green lettuce leaves, carrots, cucumber slices and fresh sprouts such as mung bean sprouts – this helps to balance out the rich taste of the egg rolls while providing crisp textures and flavors.
When serving these Vietnam Style Pork and Shrimp Egg Rolls to your guests or family members be sure to have a spoon and fork handy because it is difficult to eat them with chopsticks – they’re best enjoyed warm & fresh!
Make-Ahead, Storing and Reheating
Do you have a party coming up soon but you’re tight on time? No worries, with this Vietnam Style Pork and Shrimp Egg Rolls recipe, you can make them ahead of time and store them easily. The egg rolls can be refrigerated for up to three days, making it easier for you to focus on other aspects of your party.
To make the egg rolls ahead of time, follow the recipe instructions and allow them to cool completely before storing them in an airtight container in the fridge. It’s important to ensure that the egg rolls are not touching each other so that they don’t stick together.
When it’s time to serve your guests, preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet lined with parchment paper and bake for 15-18 minutes or until crispy and golden brown. They will taste just as fresh as when they were first made!
If you have leftovers, store them in an airtight container and refrigerate for up to three days. Reheat them in the oven at 375°F (190°C) for 10-12 minutes until heated through. Avoid using the microwave as it will create a chewy exterior and may even become soggy.
When making appetizers like these Vietnam Style Pork and Shrimp Egg Rolls, it’s important to consider food safety. Never reheat food more than once, and always ensure that the internal temperature reaches 165°F (74°C) before serving to avoid foodborne illness.
Now you know how easy it is to make these delicious egg rolls ahead of time so that you can spend more time mingling with your guests!
Tips for Perfect Results
When it comes to making egg rolls, there are a few tips and tricks that can help you achieve that perfect crunch and flavor. Here are some tips for making Vietnam Style Pork and Shrimp Egg Rolls.
First, it is important to use the right combination of ingredients. Be sure to combine the ground pork and shrimp in equal proportions, and chop them finely. This will ensure that the filling is not too dense.
Secondly, make sure to properly drain any excess liquid from the vegetables, such as bean sprouts, before adding them into the filling. This will prevent the egg rolls from becoming soggy.
In addition, be sure to soak your rice paper or egg roll wrappers for the appropriate amount of time in warm water. If they are soaked for too long or not long enough, they may either tear or become too soggy.
When wrapping your egg rolls, it is important to not overfill them with too much filling. This can cause them to burst open during frying, spilling the hot oil onto you or others nearby.
Speaking of frying, ensure that the oil is at the correct temperature. If it is too hot, the egg rolls will burn on the outside but remain undercooked on the inside. If it is too low, they will absorb too much oil and become greasy.
Once your egg rolls are done frying, place them on a wire rack or paper towel-lined plate to drain off any excess oil.
Lastly, serve your Vietnam Style Pork and Shrimp Egg Rolls with a spoonful of nuoc cham dipping sauce for that extra kick of flavor.
Follow these tips and you’ll be sure to impress your guests with perfectly crispy and delicious egg rolls every time!
Now that you have learned how to make these Vietnam Style Pork and Shrimp Egg Rolls, let’s answer some frequently asked questions to ensure that you can perfect the dish. Here are the most common queries about the recipe that might come to your mind as you cook up a storm in the kitchen. Keep reading and find out some useful tips that will help you make magic with these crispy, savory Vietnamese-style pork and shrimp egg rolls.
What is the difference between Chinese egg rolls and Vietnamese egg rolls?
The wrapping for Vietnamese egg rolls usually involves rice paper while Chinese egg rolls are wrapped with a wheat-based wrapper. The fillings for both varieties often include a medley of chopped vegetables along with different types of meats like pork, shrimp, chicken, or turkey.
How do you keep Vietnamese egg rolls crispy?
To ensure that eggrolls remain crispy and not soggy, it’s essential to remove any excess oil before serving. A helpful trick is to place the eggrolls on a wire rack or paper towel to absorb any remaining oil.
What are Vietnamese egg rolls made of?
One of my favorite Vietnamese dishes is the chả giò, or Vietnamese egg roll. It includes a delicious mixture of ground pork, shrimps, bean thread noodles, wood ear mushrooms, taro, carrots, and onion neatly wrapped in spring roll wrappers. The rolls are then fried until they are a beautiful golden hue and are crispy on the outside. As with many Vietnamese dishes, the chả giò is often served with a dipping sauce called Nước chấm.
What is the difference between Chinese and Vietnamese spring rolls?
When it comes to Vietnamese cuisine, the imperial roll stands out from the Chinese spring roll in terms of size and ingredients. This type of roll is commonly filled with a blend of chopped or ground meats and seafood like pork, crab, shrimp, or chicken, as well as vegetables such as shredded carrots and mushrooms like wood-ear fungi or oyster mushrooms. The filling is wrapped in rice paper to create a delicious and delicate snack or appetizer.
In conclusion, this Vietnam Style Pork and Shrimp Egg Rolls Recipe brings a taste of Vietnam to your kitchen with simple ingredients that pack a punch of flavor. By using our ingredient list, following our step-by-step instructions, and incorporating our tips and recommendations, you will create the perfect appetizer or snack for any occasion. These egg rolls will satisfy your cravings and leave you wanting more.
With the variety of options for substitutions and variations, you can personalize this recipe to your liking while still maintaining the flavors of traditional Vietnamese cuisine. From serving suggestions to make-ahead tips, we have provided everything you need to know to ensure your egg rolls turn out crispy, savory, and satisfying every time.
So go ahead and impress your family and friends with this delicious recipe. There’s nothing quite like homemade egg rolls filled with a mix of pork and shrimp in the Vietnamese style. Trust us, they won’t be disappointed!
Vietnam Style Pork and Shrimp Egg Rolls Recipe
- 1 (4 ounce) bag bean threads
- 1 (16 ounce) bag Coleslaw (cabbage and carrot mix)
- 1 (8 ounce) bag frozen salad shrimp
- 1 lb ground pork
- 1 large onion (diced)
- 2 garlic cloves (diced )
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 6 ounces bean sprouts
- 3 eggs
- 2 tablespoons black pepper
- 1 teaspoon salt
- 40 egg roll wraps
- Put two bundles of bean thread in a bowl of hot water to soften. Clean and add all other ingredients in a large bowl. Drain bean thread and cut into 3-4 inch lengths. I just hold it above the bowl and cut with sissors. Mix well. place about 3 spoons in center of wrapper and fold over one side then both ends and roll. Use the liquid in the bottom of the mix to seal wrapper. Heat oil and fry turning until golden brown. Beacuse your dealing with raw pok do not make these much larger around than a quarter. I don't measure but this should be very close.