Crunchy Shrimp and Mozzarella Egg Rolls

Crunchy shrimp egg rolls filled with tender, seasoned shrimp and gooey mozzarella make an unbeatable appetizer. These golden, crispy egg rolls come together in about 35 minutes, perfect for any gathering. Serve them warm with a bright, herby dipping sauce that adds a cool, creamy contrast to every bite.

Shrimp egg rolls that are crispy on the outside and melty on the inside make such a fun, easy appetizer to whip up. Picture golden, blistered egg roll wrappers hugging spiced shrimp, melted mozzarella, and a tangy cream cheese mix. They’re ready in just about 35 minutes, making them a go-to for parties or relaxed family nights. Pair them hot with the chilled herbed dipping sauce for a delicious balance of flavors.

Below you’ll find a complete guide to making these shrimp egg rolls flawlessly: a clear list of ingredients, step-by-step instructions for assembling and frying, pro tips to keep the rolls crisp without leaking, lighter variations like baking or air-frying, plus protein and cheese swaps. I’m also sharing helpful make-ahead and freezing advice, along with answers to all the common questions so your rolls come out perfect every time.

Why These Are Irresistible

• Crunchy outside, cheesy inside: The deep-fried wrappers give that satisfying crunch while mozzarella and cream cheese stay perfectly melted and gooey.
• Quick assembly: The simple filling and fast frying mean you can get these ready super fast, whether for a party or a weeknight treat.
• Make-ahead friendly: You can prep in advance or freeze un-fried rolls for hassle-free entertaining later.
• Super versatile: The flavor plays nicely with lots of different dips and spices if you want to mix things up.

Ingredients for 12 Egg Rolls

• 12 egg roll wrappers
• 1 lb large shrimp, peeled, deveined, tails off, and patted dry
• 8 oz mozzarella string cheese, cut into 12 pieces
• 4 oz cream cheese, softened to room temperature
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tsp garlic powder
• 1 tsp sweet or smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp fine salt
• 1 tsp Old Bay seasoning (optional but adds great flavor)
• 1 large egg, whisked (for sealing the rolls)
• High-heat vegetable oil for deep frying
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp fresh chives, chopped finely
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste

How to Assemble and Fry

1. Soften the cream cheese to room temperature.
2. Pat the shrimp dry thoroughly with paper towels.
3. Cut the mozzarella string cheese into 12 pieces.
4. Thinly slice the scallions and mince the garlic.
5. Whisk the large egg in a small bowl for sealing the rolls.
6. In a medium bowl, mix the softened cream cheese, sliced scallions, minced garlic, garlic powder, paprika, onion powder, black pepper, salt, and Old Bay seasoning until smooth and combined.
7. Lay one egg roll wrapper flat in a diamond shape.
8. Spoon about 1 tablespoon of the cream cheese mixture into the center of the wrapper.
9. Top the filling with 2 to 3 shrimp and one piece of mozzarella.

10. Fold the bottom corner up over the filling, tuck the side corners in tight, roll forward snugly, brush the top corner with the whisked egg, and seal shut.

11. Repeat the assembly process until all 12 rolls are filled.
12. Pour a few inches of high-heat vegetable oil into a deep saucepan or heavy skillet and heat the oil to 350°F (175°C) using a thermometer.
13. Test-fry one roll to check seasoning and seal.
14. Working in small batches, carefully lower the egg rolls into the hot oil and fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
15. Remove the fried egg rolls with a slotted spoon and drain them on paper towels.
16. Whisk together the mayonnaise, sour cream, chopped chives, lemon juice, and garlic powder, then season with sea salt and freshly cracked black pepper to taste.

Chef Tips for Crispy Results

• Pat shrimp dry: Any extra moisture will make oil splatter and cause soggy egg roll wrappers—so pat those shrimp dry really well with paper towels before you start.
• Keep filling simple: Don’t overload the rolls or they’ll be hard to seal and might burst during frying.
• Seal tight with egg wash: The beaten egg acts like glue — press all the edges carefully so nothing leaks out while frying.
• Maintain oil heat: Frying in small batches helps keep your oil close to 350°F for even, golden crispness.
• Test fry one roll: Make a single egg roll first to check your seasoning and seal before cooking the whole batch.
• Safety first: Use long tongs or a spider skimmer to lower rolls into the oil, watch out for splashes, and keep a lid or splatter screen handy just in case.

Flavor Swaps and Lighter Options

• Bake or air-fry: For a lighter twist, brush the egg rolls with a little oil and bake at 400°F (200°C) for about 12–15 minutes or air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until crispy and golden.
• Swap your protein: Swap shrimp out for shredded cooked chicken, lump crab meat, or thinly sliced pork for variety.
• Change up the cheese: Try pepper jack if you want some heat, provolone for a mellow flavor, or mix cheeses for extra gooeyness.
• Spicy kick: Stir in a pinch of cayenne pepper or a little sriracha into the cream cheese mix for those who love some heat.
• Vegetarian version: Instead of shrimp, use sautéed mushrooms, finely chopped spinach, or seasoned shredded cabbage for a veggie-packed filling.

Storing, Freezing, and Reheating

• Keep leftovers fresh: Store cooked shrimp egg rolls in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to get that crispy exterior back.
• Freeze before frying: You can assemble the rolls, freeze them on a baking sheet until solid, then store in a sealed freezer bag for up to 1 month. Fry them straight from frozen—just add a minute or two to the cooking time and keep an eye on the oil temperature.
• Make the sauce ahead: The herbed dipping sauce will keep in the fridge for up to 4 days in a clean, covered container. Give it a good stir before serving.

Common Questions and Answers

• Can I use frozen shrimp? Yes! Just thaw completely, drain off any water, and pat the shrimp dry really well before using to avoid soggy wrappers and oil splatter.
• Can I bake these instead of frying? Absolutely. Brushing rolls with a bit of oil and baking or air-frying gives a nice crispy finish. That said, traditional deep-frying will always deliver the best crunch.
• How can I stop the filling from leaking out? Avoid overstuffing, seal the rolls tightly using beaten egg, and keep the frying oil hot enough so the wrappers set quickly on contact.
• Can I assemble these shrimp egg rolls ahead of time? Yes, you can assemble and refrigerate for a few hours before frying. For longer storage, freeze them un-fried and cook from frozen.
• What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Keep your oil temperature steady around 350°F (175°C) for best results.