Do you like shrimp chips? I love them, wonderfully crispy if not much of a shrimp flavor.

They start out looking like something you might use in a poker game:

But after a few seconds (that’s all it takes!) in 350 degree oil, they puff up and rise to the surface:

Yum!

I had one lone cha gio (Vietnamese spring roll with pork and shrimp) and a few pork dumplings left in my freezer. Normally the dumplings would be boiled, but I decided to deep fry them along with the cha gio.

But, you ask, how did the dumplings taste?

Delicious. I love the texture of boiled dumplings, but this was a nice alternative.

Yum!

-R