Chả Giò Tôm (Vietnamese Shrimp Eggrolls)are a popular appetizer or snack that combine the crispiness of an eggroll wrapper with the delicious flavors of seasoned shrimp. This combination of a flavorful shrimp filling wrapped in a delicate fried shell, served with a bright, umami-rich dipping sauce is what makes Vietnamese shrimp eggrolls so irresistible! The balance of tastes and textures in each bite is sublime. In summary, the combination of the flavorful shrimp filling, the crisp and delicate wrapper, and the seasoned dipping sauce are what make Vietnamese shrimp eggrolls so unique and appealing as an appetizer.
Why Vietnamese Shrimp Eggrolls Are Popular?
There are several reasons why these eggrolls are a hit at parties and get-togethers:
- They can be prepped ahead of time and fried just before serving, so they are convenient for entertaining.
- The aromatic smells whet guests’ appetites as soon as they arrive.
- The portability of the finger-food size makes them easy to enjoy while mingling.
- The bold flavors please a wide range of palates.
- They provide a lighter yet still indulgent alternative to heavier fried appetizers.
- Their visual appeal makes them festive and attractive on a platter.
- People enjoy learning about new cuisines through beloved appetizers like eggrolls.
In short, Vietnamese shrimp eggrolls tick all the boxes for a crowd-pleasing party food!
History and Origins of Chả Giò Tôm
Vietnamese shrimp eggrolls originated in Northern Vietnam, with historical roots dating back centuries to the imperial era. Some key details about the history and origins of this dish include:
- Eggrolls likely originated in China before spreading to Vietnam. Chinese imperial records from the Sui Dynasty (589-618 CE) mention early versions of fried rolls filled with meat.
- The concept was adapted in Vietnam, with the fillings and flavors evolving to use local Vietnamese ingredients like shrimp and fish sauce.
- Eggrolls were likely introduced to Northern Vietnam by Chinese traders and migrants. This region then developed its own distinctive style.
- They became popular in Imperial Vietnam, served in the royal palace and among aristocratic families.
- After the Vietnam War in the 1970s, Vietnamese refugees brought eggrolls to America and popularized them in their new communities.
- While the concept came from China originally, what makes modern Vietnamese shrimp eggrolls unique is the incorporation of Vietnamese flavors like fish sauce, chili, cilantro, and shrimp.
- Regional variations exist. For example, some areas of Central Vietnam add tapioca starch to the wrappers.
So in summary, while eggrolls originated in China centuries ago, Vietnamese shrimp eggrolls evolved to take on the unique flavors and ingredients of Vietnamese cuisine. They were refined over generations into the popular appetizer we know today.
Ingredients and Preparation for Chả Giò Tôm
Making delicious Vietnamese shrimp eggrolls starts with choosing excellent ingredients and proper preparation. Here are some tips:
Shrimp Filling Ingredients
- Shrimp: Use fresh, raw shrimp that have been peeled and deveined. Size 36/45 or 51/60 provides the right balance of size and flavor.
- Fish sauce: This provides the quintessential umami, salty flavor. Use a high-quality Vietnamese brand like Red Boat or Three Crabs.
- Garlic: Finely mince fresh garlic cloves or garlic chives. Garlic provides a big punch of flavor.
- Onions: Sliced green onions add freshness and mild onion flavor.
- Black pepper: Freshly ground black pepper adds a touch of heat.
- Cilantro: Fresh cilantro leaves get chopped and blended in. Opt for vibrant, green leaves.
- Lime: Lime juice brightens up all the flavors. Use fresh juice from Persian limes.
Eggroll Wrapper Ingredients
- Popular options are rice paper wrappers vs wheat-based wrappers:
- Rice paper – More traditional; delicate and crispy texture
- Wheat – Slightly chewier texture but easier to work with
- Can find eggroll wrapper options in Asian grocery stores or the refrigerator section of major supermarkets.
Dipping Sauce Ingredients
- Fish sauce – Saltiness and umami
- Lime juice – Bright, fresh acidity
- Sugar – Sweetness to balance flavors
- Garlic – Pungent aroma and spice
- Chili sauce – Adds sweet heat and chili flavor
- Water – Thins the sauce to dipping consistency
Step-by-Step Instructions for Making Chả Giò Tôm
Follow these steps to assemble perfect Vietnamese shrimp eggrolls at home:
- In a bowl, combine chopped shrimp, fish sauce, minced garlic, green onions, black pepper, lime juice, and cilantro.
- Mix thoroughly until the shrimp are well coated with the ingredients and juices. Briefly marinate for 15 minutes.
- Fill a shallow bowl with warm water. Submerge one wrapper at a time until pliable, about 1 minute.
- Place wrappers on a clean work surface and pat dry.
- Place 2-3 tablespoons of filling near the bottom third of the soaked wrapper.
- Fold the sides inward over the filling, then tightly roll up from the bottom.
- Dab edges with water to seal the eggroll.
- Cover assembled eggrolls with a damp cloth to prevent drying.
- Heat 2 inches of oil in a pot or pan to 350°F.
- Gently add eggrolls and fry for 2-3 minutes until golden brown all over, flipping occasionally.
- Remove with a slotted spoon and drain on paper towels.
- Slice in half diagonally and serve immediately with dipping sauce.
Tips Making Chả Giò Tôm
- You can adjust the amount of vegetables and spices in the filling to your preference.
- For a vegetarian option, omit the shrimp and pork and add additional chopped vegetables like cabbage or spring onions.
- If the rice paper wrappers become too dry and crack, dip them in warm water for a few seconds longer.
- Be careful not to overcrowd the pot when frying the egg rolls, as this can lower the oil temperature and make them greasy.
- Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until crispy.
Frequently Asked Questions
Do Vietnamese shrimp eggrolls contain gluten?
Most traditional rice paper wrappers are gluten-free. However, wheat flour eggroll wrappers do contain gluten. Check ingredient labels to be sure.
How do Vietnamese eggrolls differ from Chinese spring rolls?
Spring rolls use thinner, more delicate wrappers. Eggroll wrappers are thicker and crispier when fried. The fillings also differ, with spring rolls featuring vegetables like cabbage, carrots, and mint.
Can I experiment with different fillings?
Absolutely! Some variations include adding vegetables like julienned carrots or bean sprouts, or switching up the protein to pork, chicken, or tofu.
What makes the flavor profile unique?
The use of quintessential Vietnamese ingredients like fish sauce, chili garlic sauce, cilantro, and lime juice really make the filling pop with bright, umami flavor.
Conclusion: Chả Giò Tôm
In summary, Vietnamese shrimp eggrolls are a beloved appetizer featuring a flavorful shrimp filling wrapped in a crispy fried eggroll wrapper. Their origins trace back to China, but they evolved over generations to take on the colors, aromas, and flavors of Vietnam. With the right ingredients and technique, you can now enjoy restaurant-quality shrimp eggrolls at home. These flavorful morsels are sure to be a hit at any party or gathering. Some final tips are to use fresh, quality ingredients, properly season the filling, and fry the eggrolls until crispy and golden brown. With the accompanying dipping sauce, every bite will burst with the iconic flavors of Vietnamese cuisine.
Chả Giò Tôm (Vietnamese Shrimp Eggrolls)
Notes
- You can adjust the amount of vegetables and spices in the filling to your preference.
- For a vegetarian option, omit the shrimp and pork and add additional chopped vegetables like cabbage or spring onions.
- If the rice paper wrappers become too dry and crack, dip them in warm water for a few seconds longer.
- Be careful not to overcrowd the pot when frying the egg rolls, as this can lower the oil temperature and make them greasy.
- Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until crispy.
Ingredients
- For the filling:
- • 400g shrimp, peeled and deveined
- • 200g ground pork
- • 100g mung bean threads (cellophane noodles), soaked until softened
- • 100g wood ear mushrooms (cloud ear mushrooms), soaked until softened, thinly sliced
- • 1 carrot, julienned
- • 1 onion, thinly sliced
- • 1 clove garlic, minced
- • 1 knob ginger, minced
- • 1 tablespoon fish sauce
- • 1 teaspoon oyster sauce
- • 1/2 teaspoon white pepper
- • 1/2 teaspoon sugar
- • Salt to taste
- • 1 egg, beaten (for binding)
- For the wrappers:
- • 20 rice paper wrappers (bánh tráng)
- For frying:
- • Vegetable oil for frying
- For dipping sauce (optional):
- • 1/2 cup nước mắm (fish sauce)
- • 1/4 cup water
- • 1/4 cup sugar
- • 1 tablespoon lime juice
- • 1 clove garlic, minced
- • 1 red chili pepper, thinly sliced (optional)
- • Chopped fresh herbs (mint, cilantro, basil) for garnish
Instructions
- • Prepare the filling:
- Marinate the shrimp with 1 tablespoon fish sauce, 1/2 teaspoon sugar, and a pinch of pepper for 15 minutes.
- Soak mung bean threads and wood ear mushrooms in hot water until softened, then drain and chop.
- Julienne the carrot and thinly slice the onion. Mince the garlic and ginger.
- In a large bowl, combine ground pork, shrimp (remove marinade), chopped vegetables, mushrooms, mung bean threads, fish sauce, oyster sauce, white pepper, sugar, and salt. Mix well.
- Beat the egg in a separate bowl and add it to the filling mixture, mixing until well combined.
- • Assemble the egg rolls:
- Prepare a shallow dish with warm water.
- Dip a rice paper wrapper in the warm water for a few seconds, just until softened. Lay it flat on a work surface.
- Place a spoonful of filling near the bottom edge of the wrapper. Fold the bottom edge over the filling, then fold in the sides tightly. Roll up the wrapper diagonally to form a tight cylinder. Repeat with remaining wrappers and filling.
- • Fry the egg rolls:
- Heat vegetable oil in a large pot or deep fryer to 375°F (190°C).
- Fry the egg rolls in batches for 5-7 minutes per batch, or until golden brown and crispy.
- Drain on paper towels to remove excess oil.
- • Serve:
- Let the egg rolls cool slightly before serving.
- Enjoy with your favorite dipping sauce, such as nước mắm cham (fish sauce dipping sauce).
Nutrition Facts
Chả Giò Tôm (Vietnamese Shrimp Eggrolls)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 15 | 23.1% | |
| Saturated Fat 5 | 25% | |
| Trans Fat 0 | ||
| Cholesterol 70mg | 23.3% | |
| Sodium 300mg | 12.5% | |
| Total Carbohydrate 30 | 10% | |
| Dietary Fiber 2 | 8% | |
| Sugars 4 | ||
| Protein 15 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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