Ingredients
Shrimp Filling
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1 lb shrimp, peeled, deveined, and finely chopped
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8 oz cream cheese, softened
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1 cup shredded mozzarella or Monterey Jack cheese
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2 tablespoons mayonnaise
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2 cloves garlic, minced
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2 tablespoons green onions, finely chopped
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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Optional: pinch of cayenne pepper or red pepper flakes
Assembly
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15–18 egg roll wrappers
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1 egg, beaten (for sealing)
For Frying
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Vegetable or canola oil, for frying
Optional Dipping Sauces
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Sweet chili sauce
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Garlic aioli
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Spicy mayo
Instructions
In a large bowl, combine chopped shrimp, softened cream cheese, shredded cheese, mayonnaise, garlic, green onions, salt, black pepper, paprika, and optional cayenne. Mix until well combined and creamy.
Lay an egg roll wrapper on a flat surface in a diamond shape. Spoon 2 tablespoons of the shrimp mixture into the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush edges with beaten egg to seal. Repeat with remaining wrappers.
Heat oil in a deep skillet or pot to 350°F (175°C). Make sure there’s enough oil to fully submerge the rolls.
Fry the shrimp rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Allow the rolls to rest for 2 minutes before serving to let the filling set slightly and avoid burns.
Notes
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Chop shrimp finely to ensure even cooking.
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Do not overfill wrappers to prevent leaking.
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Maintain oil temperature for crispy, non-greasy rolls.
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Seal edges tightly for clean frying.