Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

May 22, 2023May 22, 20230 4
Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio) recipe for your dinner
in Appetizer

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 garlic cloves , minced
2 carrots , small dice
6 green onions , thinly sliced
1/2 head cabbage , thinly sliced
4 -5 shiitake mushrooms , stems removed , diced
1 lb shrimp , shelled and deveined
4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 lb crabmeat
1 egg , separated
1 package spring roll wrappers

Nutrision Information

Servings Per Recipe
4
Calories
522
Sugar
4g
Fat
24g
Vietnamese Shrimp and Crab Crispy Spring Rolls, also known as Cha Gio, are a traditional Vietnamese dish that is often served as an appetizer or part of a larger meal. These spring rolls are filled with a mixture of vegetables, shrimp, and crabmeat, which is then wrapped in a thin rice paper wrapper and deep-fried until golden and crispy. The filling is seasoned with soy sauce, sesame oil, and black pepper, giving it a rich and savory flavor that is perfectly complemented by the sweet and tangy nuoc cham dipping sauce. These spring rolls are a crowd-pleaser for any occasion and are sure to impress your guests with their crispy texture and bold flavors.

Instructions

1.In a large bowl, mix the garlic, carrots, green onions, cabbage, shiitake mushrooms, shrimp, soy sauce, sesame oil, sugar, and black pepper until well combined.
2.Add the crabmeat and egg white to the mixture, stirring until just combined.
3.In a small bowl, beat the egg yolk with a fork to use as an egg wash.
4.Assemble the spring rolls by laying out a wrapper with a corner facing you and placing 1-2 tablespoons of filling in the bottom third of the wrapper.
5.Brush the edges of the wrapper with the egg wash, then fold the corner over the filling and tuck in the sides.
6.Roll the wrapper up tightly, sealing the edge with more egg wash.
7.Heat 2-3 inches of oil in a heavy-bottomed pot or wok until it reaches 350°F.
8.Fry the spring rolls in batches until golden brown and crispy, about 3-5 minutes, then drain on paper towels.
9.Serve with nuoc cham dipping sauce.

PROS

These Vietnamese spring rolls are crispy, flavorful, and packed with shrimp and crabmeat.

They make for a delicious and impressive appetizer or main dish for any occasion.

CONS

These spring rolls are deep-fried, which makes them high in calories and fat.
They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

These spring rolls are a good source of protein and fiber. The shrimp and crabmeat provide essential nutrients such as omega-3 fatty acids, vitamin B12, and selenium.
The vegetables in this recipe are high in vitamins and minerals, including vitamin C, vitamin K, and potassium. However, the deep-frying process can reduce the overall nutritional value of the dish.

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