Drain onto paper towels for 1 minute before transferring onto a baking sheet, lined with a cooling rack. Cha Ram (Vietnamese Shrimp Egg Rolls) You'll need: As much shrimp as you'd like, peeled and deveined. Vietnamese egg rolls often include jicama. Repeat until all 24 rolls are sealed. Spread 2 tbsp. Served with a sweet, sour, salty, and spicy Nuoc Cham dipping sauce, they make a great party appetizer! Pork and shrimp is a popular combination, as are pork and chicken, or shrimp and crab. Evenly divide the egg rolls between the Crisper Tray and Baking Pan. History of Vietnamese Egg Rolls. Repeat until all egg rolls have been fried. 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. Plan about half a green onion per egg roll. Some cooks like to use just one kind of meat, while others like to combine a few different kinds. 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 … 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. Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal. Prepare the filling by chopping vegetables, slicing shrimp, soaking noodles and hydrating dried mushrooms. Brush the egg rolls with canola oil. 7. 6. Plan about two shrimp per egg roll. Most Vietnamese egg roll recipes start with raw, ground meat of some kind.