introduction
These Creamy Shrimp Cheese Rolls are warm, cheesy, and crisp. You make a creamy shrimp filling with cream cheese and mozzarella, then wrap it in egg roll or spring roll sheets. Fry until golden. The rolls are quick to eat and good for a snack or party. If you like creamy shrimp dishes, try a similar creamy cajun shrimp recipe for a full meal.
why make this recipe
- It cooks fast.
- It has a soft, cheesy center and a crunchy shell.
- Kids and guests usually like it.
- You can make it ahead and fry when you want.
how to make Creamy Shrimp Cheese Rolls
Follow simple steps to make the rolls. Cook the shrimp just until pink so they stay tender. Mix them with soft cream cheese and shredded mozzarella. Place the filling on wrappers, roll tightly, and seal with beaten egg. Coat with flour, egg, then panko for extra crunch. Fry at 350°F until golden, about 3–4 minutes.
This filling also works well with pasta dishes like the creamy shrimp farfalle with spinach if you want to use the mix another way.
Ingredients :
- 1 lb large shrimp, peeled & deveined
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella
- 1 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 8 egg roll wrappers or spring roll sheets
- 1 egg (for sealing)
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Directions :
- Lightly sauté shrimp in a pan with salt, pepper, and garlic powder until just pink (about 2–3 minutes). Set aside.
- In a bowl, combine cream cheese, mozzarella, parsley, and cooked shrimp (chopped if preferred).
- Spoon filling onto wrappers, roll tightly, and seal with egg wash.
- Dredge each roll in flour, dip in egg, and coat in panko. Fry in hot oil (350°F) for 3–4 minutes until golden and crispy.
- Serve hot with your favorite dipping sauce.
how to serve Creamy Shrimp Cheese Rolls
Serve them hot so the cheese stays melty. Offer soy sauce, sweet chili sauce, or a creamy garlic dip. For a light side, try a simple salad or some soft bagels like the 4-ingredient cottage cheese bagels to add variety.
how to store Creamy Shrimp Cheese Rolls
- Refrigerator: Cool completely, place in an airtight container, and store up to 2 days. Reheat in a 350°F oven until warm and crisp.
- Freezer: Freeze uncooked, wrapped rolls on a tray, then transfer to a bag for up to 1 month. Fry from frozen, adding a minute or two to the cook time.
tips to make Creamy Shrimp Cheese Rolls
- Dry the shrimp well before mixing so the filling is not too wet.
- Use room-temperature cream cheese for easy mixing.
- Seal the rolls tightly to avoid leaks in the oil.
- Use panko for a crunchier crust.
- Fry in small batches so the oil temperature stays steady.
variation (if any)
- Bake instead of fry: Brush rolls with oil and bake at 400°F for about 15–20 minutes until golden.
- Add heat: Mix in a little chopped jalapeño or a pinch of cayenne.
- Change cheese: Try cheddar or pepper jack for a different flavor.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking.
Q: Can I air-fry these?
A: Yes. Spray with oil and air-fry at 375°F for about 10–12 minutes, turning once.
Q: How do I stop wrappers from tearing?
A: Keep them covered with a damp towel while you work and do not overfill.
Q: Can I make them ahead?
A: You can roll them and freeze before frying. Fry later from frozen.
Q: Are they safe to eat if the shrimp is slightly undercooked inside?
A: No. Make sure shrimp reach an opaque pink color and are cooked through.
Conclusion
For a similar shrimp-and-cream-cheese snack idea, see this take on Shrimp And Cream Cheese Wontons (Firecrackers).
Creamy Shrimp Cheese Rolls
Ingredients
Method
- Lightly sauté shrimp in a pan with salt, pepper, and garlic powder until just pink (about 2–3 minutes). Set aside.
- In a bowl, combine cream cheese, mozzarella, parsley, and cooked shrimp (chopped if preferred).
- Spoon filling onto wrappers, roll tightly, and seal with egg wash.
- Dredge each roll in flour, dip in egg, and coat in panko.
- Fry in hot oil (350°F) for 3–4 minutes until golden and crispy.