This post may contain affiliate links. Please read my privacy policy.
Tau Hu Ky (Fried Bean Curd Shrimp Roll) is a delicious Vietnamese appetizer made with springy, bouncy shrimp filling wrapped in bean curd skin and deep-fried until golden and crispy. Serve with Vietnamese Dipping Sauce.
Recipe Summary
- 🔪 Prep Time: 10 minutes
- 👨🍳 Cook Time: 10 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 3 rolls
- 🏷️ Calories: ~188 calories
- 🍳 Cook Method:
- ✨ Flavor Profile: Bouncy, springy shrimp filling wrapped in thin, crispy bean curd skin that’s golden and crunchy
- 🧩 Difficulty: Easy (Perfect for a homemade Vietnamese appetizer)
SUMMARIZE AND SAVE THIS CONTENT ON
Fried Bean Curd Shrimp Roll
Whenever I travel to Vietnam or eat at a Vietnamese restaurant, I always order Tau Hu Ky. I love biting into the crispy bean curd skin and getting that springy, bouncy shrimp filling inside. This is the Vietnamese version of Shrimp Wrapped in Tofu Skin, a Chinese dish made with shrimp paste wrapped in tofu skin and deep-fried until golden and crisp.
For my recipe, I use my homemade Shrimp Mousse with a little fish sauce and chopped green onion. The shrimp mousse gives the rolls that lovely springy texture, with a naturally sweet, savory shrimp flavor.
I serve these fried bean curd shrimp rolls hot, while the wrapper is still crispy, with Vietnamese Dipping Sauce. I also add shredded carrots to my dipping sauce for a little crunch and color. The tangy dipping sauce pairs so well with the crispy bean curd skin and savory bouncy shrimp filling, and makes these rolls hard to stop eating.
Sidenote: Tau hu ky refers to bean curd skin, also known as tofu skin, which is made from soybeans. When shrimp is wrapped in bean curd skin and deep-fried, the dish is often called Tom Tau Hu Ky. In Vietnamese, tom means shrimp, so the name refers to shrimp wrapped in bean curd skin.
Tips For Crispy Fried Bean Curd Shrimp Rolls
- Choosing bean curd skin: Look for thin sheets that can be softened and rolled without breaking. For a detailed breakdown of the different types of bean curd skin and which one to use, check out the shopping guide in my Prawn Cake post. If you prefer to make your own, check out my guide on How To Make Tofu Skin from scratch.
- Soften the bean curd skin: Lightly sprinkle the skin with water until it becomes pliable enough to roll. Don’t use too much water, as overly wet skin can tear easily.
- Don’t overfill: Divide the shrimp mousse into three equal portions and place each portion near the short end of the wrapper. Leave enough room to fold in the sides and roll it up securely.
- Seal the edges: Brush the exposed edge with egg white before rolling it up completely. Press gently to seal so the shrimp filling stays inside during frying.
- Fry over medium heat: Fry the rolls until golden brown, turning them gently so they cook evenly. Keep the heat at medium to give the shrimp filling enough time to cook without browning the wrapper too quickly.
Ingredients You’ll Need
- Shrimp Mousse
- Fish sauce
- Chopped scallions
- Egg white
- Vietnamese Dipping Sauce
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Pro Tip #1: Use Shrimp Mousse
I use my homemade Shrimp Mousse for its springy, bouncy texture and naturally sweet shrimp flavor. The mousse is already made into a sticky paste, so it holds together well when wrapped in bean curd skin.
Pro Tip #3: Use Vietnamese Fish Sauce
Fish sauce adds that savory umami flavor that makes these shrimp rolls taste distinctly Vietnamese. I recommend Red Boat or Three Crabs fish sauce. There isn’t an exact substitute for fish sauce in this recipe, as other seasonings won’t give the shrimp filling quite the same depth of flavor.
Pro Tip #4: Add Green Onion
I use chopped green onion to add a mild, fresh onion flavor to the shrimp filling. You can also add a little finely chopped cilantro if you like its fresh, herbal flavor.
Pro Tip #5: Seal with Egg White Or Cornstarch Slurry
I use egg white to seal the bean curd skin and keep the shrimp filling enclosed during frying. If you don’t have egg white, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and use it to seal the edges instead.
Pro Tip #6: Oil For Deep-Frying
Use a neutral oil with a high smoke point, such as vegetable or canola oil. You need enough oil to fry the rolls evenly until the bean curd skin turns golden and crispy.
How To Make Tau Hu Ky
Add the Shrimp Mousse, fish sauce, and chopped scallions to a bowl.
Stir until the fish sauce and scallions are evenly distributed throughout the shrimp mousse. Divide the mixture into 3 equal portions.
Lightly wet your hands and sprinkle a little water over the bean curd skin. This softens the wrapper and makes it easier to roll without cracking. Place one portion of shrimp filling near the bottom of the short side of the sheet.
Pro Tip: Add water a little at a time. The wrapper should feel flexible, not soggy or slippery.
Roll the bean curd skin over the shrimp filling once to cover it. Fold in both sides of the wrapper to keep the filling enclosed.
Brush the remaining exposed edge of the bean curd skin with egg white. This helps the wrapper stick together and keeps the roll from opening during frying.
Continue rolling the bean curd skin upward until the shrimp filling is completely enclosed. Press the final edge firmly but gently against the roll to seal it. Repeat with the remaining filling and bean curd skin.
Heat the oil in a pot over medium heat. Gently lower in the rolls and fry, turning them with tongs so they brown evenly on all sides. They’re ready when the bean curd skin is crisp and golden, and the shrimp filling is cooked through.
Pro Tip: To check the oil without a thermometer, dip the tip of a wooden chopstick into it. Small, steady bubbles should form around the wood. If the oil bubbles vigorously, lower the heat to prevent the wrapper from browning too quickly.
Lift the rolls out with a strainer and let the excess oil drip off.
Pro Tip: The rolls should be golden brown and crisp. Since the shrimp filling is thick, cut one open to check that the center is opaque and cooked through.
Let the rolls rest briefly before slicing them into bite-sized pieces. Be gentle when cutting so you don’t crush the crispy wrapper.
Serve the rolls while they’re still warm and crispy, with Vietnamese Dipping Sauce. I like adding shredded carrots to the sauce for a little crunch and color.
Frequently Asked Questions
Yes, as long as it’s a raw shrimp paste suitable for cooking. The texture and seasoning may vary, so adjust the fish sauce to taste.
You can assemble the rolls ahead of time and keep them covered in the refrigerator until you’re ready to fry them. For the best texture, fry them just before serving.
Yes. Lightly brush the rolls with oil and air-fry at 375°F (190°C) for about 10–15 minutes, turning halfway through, until golden and crisp. Since the shrimp filling is thick, cut one roll open to check that the center is opaque and cooked through. Cooking time may vary depending on the size of your rolls and your air fryer.
Let the rolls cool, then store them in an airtight container in the refrigerator for up to 3 days.
Reheat the rolls in a skillet over medium-low heat, turning occasionally until heated through and crispy. You can also bake them at 350°F (175°C) for 8–10 minutes or air-fry at 350°F (175°C) for 3–5 minutes. Avoid the microwave, as it can make the wrapper soft.
For the best texture, freeze the assembled rolls before frying. Arrange them in a single layer until firm, then transfer them to an airtight freezer bag or container. Thaw them in the refrigerator before frying, and make sure the filling cooks through.
This recipe makes 3 rolls and each roll is 188 calories.
What To Serve With This Recipe
For an easy and wholesome Vietnamese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Recipes You Might Like
Tau Hu Ky
Ingredients
- 250 g Shrimp Mousse
- ½ teaspoon fish sauce
- 1 tablespoon chopped scallions
- 3-6 bean curd skin, 8 inches x 6 inches
- 1 tablespoon egg white, for sealing
- oil, for deep frying
- Vietnamese Dipping Sauce, for dipping
Instructions
- In a bowl, combine the shrimp mousse, fish sauce, and chopped scallions.
- Mix well, then divide the mixture into 3 equal portions.
- Wet your hands and lightly sprinkle the bean curd skin with water to make it pliable. Place one portion of shrimp filling near the bottom of the short end of a rectangular sheet.
- Roll the bean curd skin over the filling once to cover it, then fold in both sides.
- Brush the remaining exposed edge of the bean curd skin with egg wash to help seal the roll.
- Roll upward to enclose the filling completely, pressing gently to seal the edge. Repeat with the remaining filling and bean curd skin.
- Heat the oil in a pot over medium heat. Carefully add the rolls and deep-fry, turning them gently with tongs as needed, until golden brown and the shrimp filling is cooked through.
- Remove with a strainer and drain off excess oil.
- Let cool slightly, then slice into pieces.
- Serve warm with Vietnamese Dipping Sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
