Creamy Shrimp Cheese Rolls (Print Version)
Tender shrimp and cheese blend wrapped in a crispy golden shell, perfect for a savory and melty snack.
# What You'll Need:
→ Seafood
01 -
250 grams large shrimp, peeled and deveined
→ Dairy
02 -
113 grams cream cheese, softened
03 -
85 grams shredded mozzarella cheese
→ Herbs & Spices
04 -
15 grams fresh parsley, chopped
05 -
1 teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ Baking & Coating
08 -
6 egg roll wrappers
09 -
1 large egg, beaten
10 -
60 grams all-purpose flour
11 -
90 grams panko breadcrumbs
→ Oils
12 -
480 milliliters vegetable oil, for frying
# Steps to Follow:
01 -
Sauté shrimp in a pan over medium heat with salt, pepper, and garlic powder until they turn pink, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
02 -
In a bowl, combine softened cream cheese, shredded mozzarella, chopped parsley, and the cooked shrimp. Chop shrimp into smaller pieces if preferred, and mix until well incorporated.
03 -
Place egg roll wrappers on a flat surface and spoon a generous amount of filling onto the center of each. Fold in the sides and roll tightly, sealing edges with beaten egg to prevent filling leakage during frying.
04 -
Lightly dredge each roll in flour, dip into beaten egg, then coat evenly with panko breadcrumbs to ensure a crunchy crust.
05 -
Heat vegetable oil to 175°C (350°F) and fry rolls in batches for 3 to 4 minutes or until golden brown and crisp. Drain on paper towels to remove excess oil.
06 -
Serve rolls immediately with preferred dipping sauce such as garlic aioli, spicy mayo, or ranch for a warm, crispy appetizer.
# Additional Notes:
01 -
Toast panko breadcrumbs lightly before coating to enhance crunch and add subtle nuttiness.
02 -
Do not overfill wrappers to prevent bursting during frying.
03 -
Maintain oil temperature steadily at 175°C (350°F) to ensure even frying and avoid greasy rolls.