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Vietnamese Shrimp And Crab Crispy Spring Rolls (Cha Gio)

Vietnamese Shrimp And Crab Crispy Spring Rolls (Cha Gio) reads umami 6.5, salinity 4.8 and marine & briny 4.5 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 1.5 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 6.5 · Salinity 4.8 · Marine & Briny 4.5 · Richness 4.4 · Sweetness 3.9 · Allium 3.1 · Nutty 2.9 · Funk & Ferment 2.7 · Earthy 2.6 · Herbaceous 1.8 · Warm Spice 1.4 · Sourness 1.3 · Bitterness 1.1 · Fruity 0.9 · Heat 0.8 · Citrus 0.6 · Floral 0.6

What's in it (13)

• 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 (8 inch) package spring roll wrappers

Time & effort: about 45 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 66.7 kcal, 5.3 g protein, 1 g fat, 9.6 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
2. Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
3. Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
4. Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.

Dishes with a similar flavor shape

• Shrimp Teriyaki Stir-Fry — Japanese
• Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
• Shrimp Lo Mein — Chinese-American
• Shrimp Fried Rice — Chinese-American
• Shrimp and Broccoli Stir-Fry — Chinese-American

Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.