Grilled Shrimp and Egg Roll Rice Plate Recipe

Grilled Shrimp and Egg Rolls Rice Plate


The Grilled Shrimp and Egg Roll Rice Plate is a delightful Vietnamese dish that combines succulent grilled shrimp, crispy egg rolls, fresh herbs, and aromatic fish sauce dressing. This flavorful and satisfying plate is a harmonious blend of textures and tastes that’s sure to please your palate.


For the Grilled Shrimp:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • Freshly ground black pepper to taste

For the Egg Rolls:

  • 4-6 Vietnamese egg rolls (cha gio), store-bought or homemade
  • Cooking oil for frying

For the Rice Plate:

  • Cooked jasmine rice
  • Fresh lettuce leaves
  • Fresh mint leaves
  • Fresh cilantro leaves
  • Bean sprouts
  • Sliced cucumber
  • Crushed roasted peanuts
  • Lime wedges

For the Fish Sauce Dressing (Nuoc Cham):

  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1-2 Thai bird’s eye chilies, minced (adjust to your preferred level of spiciness)


1. Marinate and Grill the Shrimp:

  • In a bowl, combine the minced garlic, fish sauce, sugar, vegetable oil, and black pepper.
  • Add the peeled and deveined shrimp to the marinade and toss to coat. Allow the shrimp to marinate for about 15-20 minutes.
  • Preheat a grill or grill pan over medium-high heat.
  • Grill the marinated shrimp for about 2-3 minutes on each side or until they turn pink and are cooked through.

2. Fry the Egg Rolls:

  • Heat cooking oil in a deep frying pan or a wok to 350°F (175°C).
  • Fry the Vietnamese egg rolls until they are golden brown and crispy, usually for about 3-4 minutes. Drain on paper towels.

3. Prepare the Fish Sauce Dressing (Nuoc Cham):

  • In a small bowl, combine fish sauce, sugar, lime juice, minced garlic, and minced Thai bird’s eye chilies. Stir until the sugar has dissolved. Adjust the flavors to your liking by adding more lime, sugar, or chilies if needed.

4. Assemble the Rice Plate:

  • To serve, place a portion of cooked jasmine rice on each plate.
  • Arrange the grilled shrimp and crispy egg rolls on top of the rice.

5. Garnish and Serve:

  • Surround the shrimp and egg rolls with fresh lettuce leaves, mint leaves, cilantro leaves, bean sprouts, and sliced cucumber.
  • Sprinkle crushed roasted peanuts over the top for added texture and flavor.
  • Serve with lime wedges on the side.

6. Enjoy:

  • Drizzle the flavorful Fish Sauce Dressing (Nuoc Cham) over the rice plate just before eating.
  • Toss everything together to combine the flavors and textures.
  • Enjoy your Grilled Shrimp and Egg Roll Rice Plate, a delightful Vietnamese culinary experience!

Conclusion: The Grilled Shrimp and Egg Roll Rice Plate is a scrumptious and satisfying dish that showcases the vibrant flavors of Vietnamese cuisine. With its combination of grilled shrimp, crispy egg rolls, fresh herbs, and zesty fish sauce dressing, it’s a plate that offers a delightful contrast of textures and tastes. Whether enjoyed as a solo meal or part of a larger spread, this dish is sure to please your taste buds and leave you craving more.