Crispy Creamy Shrimp Cheese Egg Rolls

 Created by Master Chef Alessandro Rossi

With over 25 years of experience in fusion cuisine, blending classic Asian techniques with modern twists, I've perfected this indulgent appetizer. These crispy egg rolls feature succulent shrimp enveloped in a gooey, melty cheese filling — a crowd-pleasing snack that's elevated yet approachable. Inspired by beloved cream cheese rangoons and seafood springs rolls, this recipe delivers restaurant-quality crunch and flavor right at home.

These golden-fried rolls burst with juicy shrimp and creamy, cheesy goodness — perfect for parties, game day, or a delicious starter.

Prep Time: 20 minutes Cook Time: 10-15 minutes Total Time: 30-35 minutes Servings: 8 egg rolls (4-8 servings as appetizer) Yield: 8 large rolls

Ingredients

For the Filling:

• 1 lb (450g) large shrimp, peeled, deveined, and tails removed (fresh or thawed frozen for best texture)
• 8 oz (225g) cream cheese, softened to room temperature
• 1 cup (100g) shredded mozzarella cheese (for extra meltiness)
• 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried)
• 1 tsp garlic powder
• ½ tsp onion powder (optional, for deeper flavor)
• Salt and freshly ground black pepper, to taste

For Assembly and Coating:

• 8 egg roll wrappers (or spring roll wrappers; found in the refrigerated section)
• 1 egg, beaten (for sealing)
• ½ cup all-purpose flour (for dredging)
• 1 cup panko breadcrumbs (for superior crunch)
• Vegetable oil (or canola/peanut oil) for deep frying (about 4-6 cups)

Optional Enhancements:

• Add ¼ tsp red pepper flakes to the filling for a subtle kick.
• For extra freshness, mix in 2 finely chopped green onions.

Instructions

1. Prepare the Shrimp: Pat the shrimp dry with paper towels (this prevents excess moisture). Heat a skillet over medium heat with a drizzle of oil. Season shrimp with salt, pepper, and garlic powder. Sauté for 2-3 minutes until just pink and opaque — do not overcook, as they'll continue cooking when fried. Remove from heat, let cool slightly, then chop into bite-sized pieces (about ½-inch).
2. Make the Creamy Filling: In a medium bowl, beat the softened cream cheese until smooth. Fold in the shredded mozzarella, chopped parsley, onion powder (if using), and chopped cooked shrimp. Season with salt and pepper to taste. Mix until well combined — the filling should be creamy and hold together. Chill for 10 minutes if it's too soft for easier handling.
3. Assemble the Rolls: Work with one wrapper at a time, keeping others covered with a damp towel to prevent drying. Place a wrapper diamond-shaped on a clean surface. Spoon about 3-4 tablespoons of filling in a line across the lower third, leaving 1-inch borders. Fold the bottom corner over the filling, tuck in the sides snugly, and roll tightly toward the top. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
4. Bread for Extra Crunch: Set up a breading station: one plate with flour, one shallow bowl with the remaining beaten egg, and one with panko. Lightly dredge each roll in flour (shake off excess), dip in egg, then coat evenly in panko, pressing gently for adhesion.
5. Fry to Golden Perfection: Heat oil in a deep pot or Dutch oven to 350-375°F (175-190°C) — use a thermometer for accuracy. Fry in batches (3-4 rolls at a time) to avoid crowding, for 3-5 minutes, turning occasionally, until deep golden brown and crispy. Drain on a wire rack over paper towels. Serve immediately for maximum crunch.

Serving Suggestions

Serve hot with dipping sauces for the ultimate experience:

• Sweet Chili Sauce — classic sweet-spicy balance.
• Spicy Mayo (mix mayo with sriracha).
• Garlic Aioli or ranch for creamy tang.
• Homemade Bang Bang Sauce (mayo + sweet chili + sriracha).

Cut one in half to reveal the melty cheese pull — perfect for photos!

Tips from Master Chef Alessandro

• Make-Ahead: Assemble and bread rolls up to a day ahead; refrigerate covered. Or freeze unbattered rolls for up to 1 month — fry from frozen, adding 1-2 minutes.
• Air Fryer Option: For lighter version, spray with oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway.
• Safety Note: Always monitor oil temperature — too low makes greasy rolls; too high burns the outside before the inside heats.
• Variations: Add chopped jalapeños for heat or imitation crab for a surf-and-turf twist.

Nutritional Information (Approximate per roll)

• Calories: 350-450 (varies by oil absorption and exact ingredients)
• Protein: 20-25g
• Carbs: 30g
• Fat: 20-25g

This recipe has been tested multiple times for reliability and flavor — enjoy the crispy, cheesy seafood perfection!