Appetizer: Vietnam – Southern Vietnam – Chả giò tôm (Crispy fried shrimp spring rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Total 26 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) tiger prawns, peeled, deveined and coarsely chopped
- 4 oz (115 g) dried cellophane (glass) noodles, soaked and chopped
- 1 cup (110 g) grated carrot
- 1/2 cup (40 g) dried wood ear or shiitake mushrooms, rehydrated and chopped
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 10–12 rice paper wrappers (bánh tráng) or thin wheat spring roll wrappers
- Vegetable oil for deep frying (about 2–3 cups (480–720 ml))
- Fresh lettuce, mint and cilantro for serving
- Nước chấm for dipping

Show original ingredient measurements

- 1 lb (454 g) tiger prawns, peeled, deveined and coarsely chopped
- 4 oz (115 g) dried cellophane (glass) noodles, soaked and chopped
- 1 cup (110 g) grated carrot
- 1/2 cup (40 g) dried wood ear or shiitake mushrooms, rehydrated and chopped
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 10–12 rice paper wrappers (bánh tráng) or thin wheat spring roll wrappers
- Vegetable oil for deep frying (about 2–3 cups / 480–720 ml)
- Fresh lettuce, mint and cilantro for serving
- Nước chấm for dipping

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine chopped prawns, soaked/chopped glass noodles, grated carrot, chopped mushrooms, shallot, garlic, beaten egg, salt and pepper; mix until well combined.
2. Soften one rice paper wrapper briefly in warm water, lay flat and place about 2–3 tbsp (30 to 45 ml) of filling near one edge; fold sides and roll tightly to enclose.
3. Repeat to make 10–12 rolls and place on a tray lined with parchment.
4. Heat oil in a deep pot or fryer to 350°F (175°C). Fry rolls in batches until golden brown and crisp, about 4–6 minutes, turning as needed.
5. Drain on paper towels and serve hot with lettuce, herbs and nước chấm.

1. In a large bowl combine chopped prawns, soaked/chopped glass noodles, grated carrot, chopped mushrooms, shallot, garlic, beaten egg, salt and pepper; mix until well combined.
2. Soften one rice paper wrapper briefly in warm water, lay flat and place about 2–3 tbsp of filling near one edge; fold sides and roll tightly to enclose.
3. Repeat to make 10–12 rolls and place on a tray lined with parchment.
4. Heat oil in a deep pot or fryer to 350°F (175°C). Fry rolls in batches until golden brown and crisp, about 4–6 minutes, turning as needed.
5. Drain on paper towels and serve hot with lettuce, herbs and nước chấm.