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Crispy egg roll wrappers filled with a rich, creamy garlic Alfredo shrimp filling, perfect as a quick appetizer or snack.

Ingredients

Scale
  • 12 egg roll wrappers
  • 1 lb cooked shrimp, peeled, deveined, tails off, chopped
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ tsp Old Bay seasoning
  • ½ tsp Italian seasoning
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley
  • 1 egg, beaten, for sealing
  • Oil for frying (neutral like canola or vegetable)

Instructions

  1. If using frozen shrimp, thaw and drain; if using raw shrimp, cook until opaque and cool, then chop the shrimp.
  2. In a skillet over medium heat, melt the butter and sauté the minced garlic 20–30 seconds until fragrant.
  3. Add the chopped shrimp, Old Bay, Italian seasoning, salt, and pepper; stir 1–2 minutes until shrimp is warmed through.
  4. Turn heat to low and stir in softened cream cheese, heavy cream, mozzarella, and Parmesan until melted and smooth.
  5. Fold in chopped parsley, remove pan from heat, and let the filling cool until slightly thickened and easy to handle.
  6. Place an egg roll wrapper on a work surface with a corner pointing toward you and spoon 2–3 tablespoons of filling near the bottom, leaving the edges clear.
  7. Fold the bottom corner up over the filling, fold in both side corners, roll tightly like a burrito, and brush the top seam with beaten egg to seal; repeat with remaining wrappers.
  8. Optional: freeze assembled un-fried rolls on a baking sheet until firm, then transfer to a freezer bag for storage and cook from frozen, adding extra cook time.
  9. Heat enough oil in a deep skillet or pot to reach 350°F (175°C), using enough oil for shallow/medium-deep frying so you can turn the rolls.
  10. Optional: test-fry one roll to check seasoning and cook time, then adjust the filling seasoning if needed.
  11. Fry the rolls in batches about 3–4 minutes per batch, turning as needed, until golden brown and crispy; do not crowd the pan.
  12. Drain fried rolls on a wire rack or paper towels to avoid steaming and sogginess.
  13. To bake instead of frying: brush rolls with oil and bake at 400°F for 12–15 minutes, turning once halfway through.
  14. To air-fry instead of frying: brush rolls with oil and air-fry at 375°F for 8–10 minutes until crisp.

Notes

Cool the filling before wrapping to prevent soggy wrappers., Use about 2–3 tablespoons of filling per wrapper to avoid splitting., Seal edges well with beaten egg to keep filling inside during frying., Maintain oil temperature at 350°F for optimal crispiness and less greasiness., Test fry one roll first to adjust seasoning and cooking time., Drain fried rolls on wire rack, not paper towels, to prevent sogginess., Serve with warm Alfredo sauce, marinara, garlic aioli, or lemon-butter sauce for dipping., Make ahead by preparing filling or assembling un-fried rolls and freezing them., Variations include swapping shrimp with crab, lobster, or chicken and adding spinach, sun-dried tomatoes, or red pepper flakes.

Nutrition

Find it online: https://cozyovenkitchen.com/creamy-shrimp-alfredo-crispy-rolls/