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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined, chopped (usable weight)
- 2 oz (57 g) dry glass noodles (mung bean or rice vermicelli), soaked and drained
- 12 rice paper wrappers (bánh tráng)
- 1/2 cup (50 g) thinly sliced leek (white and light green parts only)
- 1/2 cup (50 g) finely shredded carrot
- 1/4 cup (25 g) finely chopped wood ear or shiitake mushrooms (rehydrated if dried)
- 2 cloves garlic, minced (about 6 g)
- 1 small shallot, finely chopped (about 25 g)
- 1 large egg, beaten (approx. 2 oz / 57 g)
- 2 tsp (10 ml) fish sauce
- 1/2 tsp (2.5 g) freshly ground black pepper
- Vegetable oil for deep frying (about 2–3 cups / 480–720 ml, amount for deep skillet)
- For traditional nước chấm: 1/4 cup (60 ml) fish sauce, 1/4 cup (60 ml) fresh lime juice, 1/4 cup (50 g) sugar, 1/2 cup (120 ml) water, 1 clove garlic minced
- Optional dipping: 1/2 cup (120 ml) hoisin sauce mixed with 2 tbsp (30 g) peanut butter and 1 clove minced garlic for a hoisin-peanut dip

Instructions

1. Soak glass noodles in warm water until soft, drain and chop into short 1–2 inch (2.5–5 cm) lengths; squeeze out excess water.
2. In a bowl combine chopped shrimp, glass noodles, leek, carrot, mushrooms, minced garlic, shallot, beaten egg, fish sauce and black pepper; mix until evenly combined.
3. Prepare a shallow bowl of warm water and lay out rice paper wrappers on a clean surface. Working with one wrapper at a time, soften in warm water 2–4 seconds until pliable.
4. Place about 2–3 tbsp (30–45 g) filling across the lower third of the wrapper, fold bottom over filling, fold sides in, and roll tightly to seal. Repeat to make about 12 rolls.
5. Heat 1–1.5 inches (2.5–3.8 cm) vegetable oil in a large skillet or wok to 350°F (175°C). Fry rolls in batches, seam side down, turning occasionally, until evenly golden brown and crisp, about 3–5 minutes per batch.
6. Transfer fried rolls to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a low oven if making large batches.
7. Make traditional nước chấm by whisking fish sauce, lime juice, sugar and water until sugar dissolves; add minced garlic and sliced chili if desired. Alternatively, whisk hoisin, peanut butter and garlic with a little warm water to thin for a hoisin-peanut dip.
8. Serve chả giò tôm hot with nước chấm or hoisin-peanut dip and fresh lettuce leaves and herbs for wrapping.