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Crispy tofu skin wrapped ground shrimp and pork

Recipe for Crispy Tofu skin Rolls with Shrimp

Golden crispy roll from the East, this tofu skin roll is the perfect finger food for appetizer or party.
Course Appetizer
Cuisine Vietnamese
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 rolls
Author Victoria


  • 1/2 lb Shrimp
  • 1/2 lb pork shoulder/butt
  • 2 leaves tofu skin
  • 1/2 medium onion
  • A handful of black fungus prefer or shitake
  • 3 water chestnut prefer or 1 medium carrot
  • 1 egg
  • 1/2 tsp salt
  • 1 Tbsp seasoning powder
  • 1 Tbsp sesame oil
  • 1 Tbsp onion powder
  • 1/2 tsp ground pepper
  • 1 Tbsp tapioca or potato starch
  • 1 qt oil for deep frying

Tamarind dipping sauce (optional)

  • 1 cup water
  • 1 Tbsp tapioca starch
  • 1/2 Tbsp tamarind meat convert if use powder or any order form
  • 1/2 Tbsp sugar
  • 2 Tbsp fish sauce
  • 2 cloves garlic
  • 1/2 Tbsp roasted sesame seed



  • Soak black fungus in warm water for about 20 minutes or until soft. If you're using shitake, soak in warm water a little bit too to wash them.
  • In your food processor, add 1/2 lb pork, 1/4 lb shrimp, 1 Tbsp tapioca/potato starch, 1/2 onion, 1/2 tsp salt, 1 Tbsp seasoning powder then start grinding them.
  • Transfer, cover and store mixture in fridge for 30 minutes to an hour.
  • Chop the remaining 1/4 lb shrimp.
  • Chop water-chestnut into small chunks.
  • Thinly slice black fungus/mushroom into long string.
  • Separate egg yolk and white, save half egg yolk for roll hemming. Beat egg white till fluffy.
  • In a mixable container, whipped egg white till fluffy.
  • Add chilled ground meat/shrimp, chopped shrimp, 1 Tbsp onion powder, water chestnut, black fungus/mushroom, 1/2 egg yolk, 1/2 tsp ground pepper and 1 Tbsp sesame oil to egg white container, beat them good until fully mixed.


  • Cut tofu skin leaves into roll-able size wrapper (about 5" x 5" ).
  • Wet them by placing under running water for 10 seconds or dip into water container. Hang them vertically on rack to drip off excess water. They'll be soft and ready to wrap in 2-3 minutes.
  • Carefully place a tofu skin wrapper on a flat surface.
  • Whoop a spoon or two of the paste mixture onto the wrapper, gently press to mold into round or rectangular roll shape.
  • Wrap to cover all side, complete the seal with egg yolk as adhesive.

Deep Fry

  • Turn on your deep fryer or wok.
  • Wait till oil is hot, reduce to medium heat then add all rolls in.
  • Fry until golden crispy without burn (the tofu skin layer should be bubbling up)
  • Serve hot as is with garnishment.

Tamarind dipping sauce (optional)

  • In a small sauce pan, mix 1 cup water with 1 Tbsp tapioca starch until dissolved.
  • Mash the tamarind meat if it's too hard.
  • On low/simmering heat, heat the water/starch solution, when hot, add tamarind. Keep stirring to prevent overflow.
  • When all mixed, add 1/2 Tbsp sugar and 2 Tbsp fish sauce.
  • Keep stirring until the sauce becomes thicker.
  • Remove from heat, add crush garlic and sprinkle on some roasted sesame.
  • Serve as dipping sauce for tofu skin roll or any fried appetizer