Crispy Shrimp and Cheese Egg Rolls pair crunchy golden wrappers with a creamy filling of chopped shrimp, mozzarella, and cream cheese. Garlic, paprika, and fresh chives give the center plenty of savory flavor. Serve them warm with ranch or garlic dipping sauce for a seafood appetizer that is easy to share.
Quick Overview
- Flavor and texture: Crisp wrappers, tender chopped shrimp, creamy cheese, garlic, and a fresh chive finish.
- Difficulty: Easy to moderate; sealing the wrappers and managing the oil temperature are the main techniques.
- Best for: Party appetizers, game day, seafood snack platters, or dinner with a fresh side.
- Method: Cook the shrimp, mix the filling, wrap, then fry or bake.
- Yield: 8 egg rolls; 4 servings of 2 rolls each.
- Supplied timing: Prep Time: 15 min. Cook Time: 15 min. Total Time: 30 min. Allow additional time for heating oil, frying in batches, or using the oven option.
- Supplied nutrition estimate: Approx. 420 Calories | 24g Protein per serving. This estimate has not been recalculated; wrapper brands, oil absorption, and dipping sauce affect the final values.
What This Is and Why You’ll Love It
These are filled egg rolls made with chopped, cooked shrimp and two cheeses, enclosed in sealed egg roll wrappers.
- The thin wrapper provides a crisp contrast to the soft seafood filling.
- Chopping the shrimp spreads it throughout the center, so each bite contains seafood.
- Cream cheese holds the filling together while mozzarella adds a melty texture.
- Garlic and paprika season the shrimp before it goes into the wrappers.
- Chives bring freshness to both the filling and the finished rolls.
- The recipe includes frying and baking options, with dipping sauce served alongside.
- If you enjoy creamy seafood fillings, save these flaky seafood rolls with three cheeses for another appetizer night.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 8 egg roll wrappers
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives, chopped
- Vegetable oil for frying or baking
- Ranch or garlic dipping sauce for serving
Key ingredients
Shrimp: Medium shrimp work well because they cook quickly and will be chopped before mixing. Pat them dry so excess moisture does not loosen the filling.
Cream cheese and mozzarella: Softened cream cheese blends into a thick base. Shredded mozzarella melts throughout it, giving the center a softer, slightly stretchy texture.
Egg roll wrappers: Use the square wrappers sold for egg rolls. They need enough flexibility to fold snugly around the filling without tearing.
Garlic, paprika, and chives: Garlic and paprika flavor the shrimp in the skillet. Half the chives go into the filling, and the rest finish the cooked rolls.
Ingredient Note: Remove every shrimp tail before cooking. The shrimp are chopped for the filling, and the dipping sauce stays on the side to preserve the crisp wrappers.
Substitutions
The listed ingredients and amounts remain the same. These shopping choices fit the recipe:
- Fresh or fully thawed frozen medium shrimp can be used; dry either thoroughly.
- Shred mozzarella from a block or use packaged shredded mozzarella, measuring the listed 1 cup.
- Choose ranch or garlic dipping sauce, as offered in the ingredient list.
How to Make It: Crispy Shrimp and Cheese Egg Rolls
- Cook the Garlicky Shrimp. Melt the butter in a skillet over medium heat. Add the shrimp, garlic, paprika, salt, and pepper. Cook, turning as needed, just until the shrimp are firm, pearly, and opaque throughout; check for an internal temperature of 145°F in the thickest part. Remove from the heat promptly so the shrimp stay tender. Let them cool slightly before handling.
- Make the Creamy Filling. Chop the cooked shrimp into small, even pieces. Stir them together with the softened cream cheese, shredded mozzarella, and half the chives. The filling should be thick and scoopable, with visible pieces of shrimp. Leave any watery liquid from the skillet behind.
- Roll Them Up. Set one wrapper on a clean surface with a corner pointing toward you. Divide the filling into 8 equal portions and place one portion near the lower corner, leaving a clear border. Fold the lower corner over the filling, fold in both sides, and roll snugly without stretching the wrapper. Lightly moisten the final edge with water and press to seal. Repeat with the remaining wrappers, keeping the unused ones covered.
- Get the Wrappers Crisp. For frying, heat vegetable oil to 350°F in a sturdy pan, keeping plenty of space above the oil. Carefully lower in a small batch, seam-side down. The supplied guide is 3 to 4 minutes per side, but check earlier and turn or remove the rolls as soon as they are evenly golden and crisp; wrapper thickness and oil depth affect the time. Let the oil return to 350°F between batches. For baking, a suggested starting point is a preheated 400°F oven: arrange the rolls seam-side down on a lightly oiled baking sheet, lightly brush the tops and sides with the listed vegetable oil, and bake for about 15 to 20 minutes, turning halfway. Check for browned, crisp wrappers and a hot, melted center. Drain fried rolls on a wire rack and let either version rest briefly.
- Add Chives and Dip. Sprinkle the remaining chives over the warm rolls. Serve with ranch or garlic dipping sauce on the side. Let the very hot cheese filling settle for a few minutes before biting into the rolls.
Pro Tips
- Dry the shrimp well. Water on the shrimp can collect in the skillet and make the filling loose.
- Let the cooked shrimp stop steaming before mixing. Very hot filling can soften wrappers during assembly.
- Chop rather than mash. Small, distinct shrimp pieces give the filling a better texture than a seafood paste.
- Keep unused wrappers covered. A barely damp towel over the stack helps protect them from drying out; avoid soaking the wrappers.
- Portion before rolling. Dividing the filling evenly helps the last wrapper close as easily as the first.
- Keep filling off the sealing edge. A clean border and a firmly pressed seam help contain the cheese.
- Use a frying thermometer. The oil should recover between batches; crowded, cool oil can leave the wrappers greasy.
- Drain with airflow. A wire rack lets steam escape from the underside, helping preserve the crunch.
- Dip each bite as you eat. Pouring sauce over the whole platter softens the wrappers.
Variations
Use the same filling and ingredient amounts for these method and serving options:
- Fried egg rolls: Follow the 350°F frying option for a blistered, crunchy exterior.
- Baked egg rolls: Use the suggested oven option and a light coating of the listed vegetable oil. Expect a somewhat different crust from the fried version.
- Ranch dipping option: Serve the warm rolls with the ranch sauce listed in the recipe for a cool, creamy contrast.
- Garlic dipping option: Choose the listed garlic dipping sauce to carry the garlicky flavor into each bite.
For another wrapped seafood appetizer, try these creamy crab-filled pastry rolls.
What to Serve With It
Fresh vegetables and lightly dressed sides balance the rich filling. For a larger dinner, add rice and a green vegetable.
- Cucumber and tomato salad with a bright dressing.
- Shredded cabbage slaw with a tangy vinaigrette.
- Steamed broccoli with a light seasoning.
- Roasted asparagus or green beans.
- Carrot, celery, and cucumber sticks.
- A simple green salad with citrus dressing.
- Steamed rice for a mild, filling side.
- A bowl of shrimp fried rice with vegetables for a more substantial seafood dinner.
Storage
Refrigerate: Place leftovers in a shallow container and refrigerate within 2 hours of cooking, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below and use the rolls within 3 to 4 days. Store dipping sauce separately. These limits follow USDA guidance for leftovers.
Reheat: Arrange refrigerated rolls on a baking sheet and warm in a 350°F oven until the wrappers crisp again and the center reaches 165°F. Start checking after about 10 minutes; the actual time depends on the size and starting temperature. A microwave heats the filling but softens the wrapper. The reheating temperature follows FDA safe food handling guidance.
Freeze: Once cooked rolls have chilled promptly, freeze them in a single layer, then transfer to a freezer-safe container. Aim to use them within 1 to 2 months for best texture. Thaw in the refrigerator before reheating as above; the wrappers may be less crisp than when freshly cooked.
Troubleshooting
- The filling leaks: The sealing edge may be coated with filling, or the wrapper may be stretched or torn. Keep the border clean, fold snugly, and press the moistened seam firmly.
- The rolls taste greasy: The oil may be below 350°F or crowded with too many rolls. Check the temperature and fry smaller batches.
- The wrappers brown before the center is hot: The oil may be too hot. Return it to 350°F and avoid making the rolls unusually thick. Check the center of one roll before serving the batch.
- The filling is wet: The shrimp may have carried excess water into the bowl. Dry them before cooking and leave watery skillet liquid behind when mixing.
- The shrimp are rubbery: They may have cooked too long in the skillet or inside the wrappers. Finish the first cook as soon as they reach doneness and stop frying when the wrappers are golden.
- Baked wrappers look pale or patchy: Make sure the oven is fully preheated, coat the exterior lightly and evenly with the listed oil, and turn the rolls halfway through baking.
FAQs
Can I bake these shrimp and cheese egg rolls?
Yes. The recipe allows baking. A suggested starting point is 400°F for about 15 to 20 minutes, turning halfway, with a light coating of vegetable oil. Watch for crisp, browned wrappers and a hot center; the original recipe did not specify an oven temperature or time.
Do I need to cook the shrimp before filling the wrappers?
Yes. This recipe cooks the shrimp with butter, garlic, and seasonings first. Chop the cooked shrimp before mixing them with the cheeses and half the chives.
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator, remove all tails, and pat them dry before cooking. They should be peeled and deveined, matching the ingredient list.
How much filling goes into each wrapper?
Divide the complete filling evenly among the 8 wrappers. Keep a clear border for folding and sealing. Wrapper sizes vary, so use standard full-size egg roll wrappers that can enclose the portion without stretching.
How do I seal the egg rolls without adding an egg wash?
Lightly moisten the last wrapper edge with water and press firmly after rolling. Keep cheese and shrimp away from that edge so the wrapper surfaces can stick together.
Can I prepare the rolls ahead?
For the best wrapper texture, make the filling ahead and refrigerate it promptly in a covered container, then wrap and cook the rolls the next day. Keep the filling chilled until assembly. Advance preparation uses part of the cooked shrimp’s overall refrigerated storage time.
How do I know the shrimp are done?
The flesh should be firm, pearly, and opaque throughout. Use a food thermometer to check for 145°F in the thickest part. Avoid continuing to sauté after that point, since the shrimp will be heated again inside the wrappers.
How many rolls does this recipe make?
The recipe makes 8 egg rolls. At the listed 4 servings, that is 2 rolls per serving. For an appetizer spread, you can offer individual rolls alongside other dishes.
Conclusion
Crispy Shrimp and Cheese Egg Rolls bring together golden wrappers, tender chopped shrimp, and a creamy garlic-cheese filling. Choose the frying or baking option, keep the dip on the side, and serve them warm. Save the recipe for your next seafood appetizer night and share your favorite dipping sauce in the comments.
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Crispy Shrimp and Cheese Egg Rolls
Equipment
- skillet or sturdy frying pan For cooking the shrimp and, if frying, heating oil with plenty of space above the oil.
- Knife and cutting board For chopping the cooked shrimp, garlic, and chives.
- mixing bowl For combining the chopped shrimp, cheeses, and chives.
- mixing spoon or spatula For stirring the thick seafood filling.
- Food thermometer For checking shrimp at 145°F and reheated filling at 165°F.
- frying thermometer For maintaining 350°F oil and checking recovery between batches.
- baking sheet For the baking option and oven reheating.
- pastry brush For lightly coating the rolls with vegetable oil when baking.
- wire rack For draining fried rolls while allowing steam to escape.
- Oven For optional baking at a suggested 400°F or reheating at 350°F.
Ingredients
- 1 lb medium shrimp, peeled, deveined, and tails removed
- 8 egg roll wrappers
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh chives, chopped, for the filling
- 1 tbsp fresh chives, chopped, for garnish
- vegetable oil, as needed for frying or baking
- ranch or garlic dipping sauce, for serving
Instructions
- Cook the Garlicky Shrimp. Melt the butter in a skillet over medium heat. Add the shrimp, garlic, paprika, salt, and pepper. Cook, turning as needed, just until the shrimp are firm, pearly, and opaque throughout; check for an internal temperature of 145°F in the thickest part. Remove from the heat promptly so the shrimp stay tender. Let them cool slightly before handling.
- Make the Creamy Filling. Chop the cooked shrimp into small, even pieces. Stir them together with the softened cream cheese, shredded mozzarella, and half the chives. The filling should be thick and scoopable, with visible pieces of shrimp. Leave any watery liquid from the skillet behind.
- Roll Them Up. Set one wrapper on a clean surface with a corner pointing toward you. Divide the filling into 8 equal portions and place one portion near the lower corner, leaving a clear border. Fold the lower corner over the filling, fold in both sides, and roll snugly without stretching the wrapper. Lightly moisten the final edge with water and press to seal. Repeat with the remaining wrappers, keeping the unused ones covered.
- Get the Wrappers Crisp. For frying, heat vegetable oil to 350°F in a sturdy pan, keeping plenty of space above the oil. Carefully lower in a small batch, seam-side down. The supplied guide is 3 to 4 minutes per side, but check earlier and turn or remove the rolls as soon as they are evenly golden and crisp; wrapper thickness and oil depth affect the time. Let the oil return to 350°F between batches. For baking, a suggested starting point is a preheated 400°F oven: arrange the rolls seam-side down on a lightly oiled baking sheet, lightly brush the tops and sides with the listed vegetable oil, and bake for about 15 to 20 minutes, turning halfway. Check for browned, crisp wrappers and a hot, melted center. Drain fried rolls on a wire rack and let either version rest briefly.
- Add Chives and Dip. Sprinkle the remaining chives over the warm rolls. Serve with ranch or garlic dipping sauce on the side. Let the very hot cheese filling settle for a few minutes before biting into the rolls.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
