Plan about two shrimp per egg roll. Pork and shrimp is a popular combination, as are pork and chicken, or shrimp and crab. Served with a sweet, sour, salty, and spicy Nuoc Cham dipping sauce, they make a great party appetizer! Repeat until all egg rolls have been fried. Vietnamese Egg Rolls, also known as Cha Gio, are similar to Chinese egg rolls so it is assumed the recipe traveled into the country via … Vietnamese egg rolls often include jicama. 6. 7. Spread 2 tbsp. Cha Ram (Vietnamese Shrimp Egg Rolls) You'll need: As much shrimp as you'd like, peeled and deveined. Some cooks like to use just one kind of meat, while others like to combine a few different kinds. Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal. Evenly divide the egg rolls between the Crisper Tray and Baking Pan. Repeat until all 24 rolls are sealed. Plan about half a green onion per egg roll. History of Vietnamese Egg Rolls. Most Vietnamese egg roll recipes start with raw, ground meat of some kind. Prepare the filling by chopping vegetables, slicing shrimp, soaking noodles and hydrating dried mushrooms. Brush the egg rolls with canola oil. These Vietnamese Egg Rolls are stuffed with ground pork, shrimp, mushrooms, glass noodles, and tons of veggies. As much green onions as you'd like, sliced diagonally or cut into 2-inch lengths. Drain onto paper towels for 1 minute before transferring onto a baking sheet, lined with a cooling rack. shrimp mixture in the bottom quarter of each spring roll wrapper. Carefully drop 3 to 4 egg rolls into the hot oil at a time and fry for 5 to 6 minutes or until golden brown and filling has just cooked through.