These crispy egg roll wrappers are filled with a rich, melty mixture of shrimp, mozzarella, and cream cheese, then fried until deeply golden. They look fancy enough for a party but come together in about 30 minutes — an easy seafood appetizer with big flavor in every bite.
If I had to pick one appetizer to bring to every gathering, it would be something crispy on the outside and melty on the inside. These shrimp cheese rolls check both boxes, and they disappear from the plate faster than anything else on the table.
The combination of buttery garlic shrimp, gooey mozzarella, and tangy cream cheese wrapped in a crackling golden shell is hard to beat — and it’s easier to make than it looks.
About The Recipe: Crispy Shrimp Cheese Rolls
I wanted an appetizer that felt a little more special than a standard spring roll, so I built this one around a few simple ideas:
- Sautéing the shrimp first in butter and garlic, so the flavor is locked in before rolling
- Blending the shrimp with cream cheese and mozzarella for a filling that stays creamy and melty
- Finishing with fresh chives for a pop of color and brightness
The result? A crispy, cheesy, savory bite that’s every bit as good dunked in ranch as it is with a garlic dipping sauce.
You can fry these for maximum crunch, or bake them if you’re looking for a lighter option. Either way, egg roll wrappers can usually be found in the refrigerated produce section of most grocery stores.
Other Recipes Using Egg Roll Or Wonton Wrappers
If you have leftover wrappers, here are a few other ways to use them:
- Basic egg rolls
- Crab rangoons
- Buffalo chicken wontons
- Cheesy hot dog wontons
- Cream cheese wonton fries
Once you get comfortable rolling and sealing wrappers, the filling possibilities are endless.
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Tips For Rolling And Storing Wrappers
Keep unused wrappers covered with a damp paper towel while you work — they dry out and crack quickly once exposed to air. Leftover wrappers can be resealed in their original packaging and refrigerated, or frozen in an airtight bag for longer storage. Thaw at room temperature for about an hour before using.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 8 egg roll wrappers
- 1 cup mozzarella cheese, shredded
- ½ cup cream cheese, softened
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh chives, chopped
- Vegetable oil, for frying or baking
- Ranch or garlic dipping sauce, for serving
Instructions
- Sauté the shrimp: Melt the butter in a skillet over medium heat. Add the shrimp, garlic, paprika, salt, and black pepper. Cook just until the shrimp turn pink and tender, then remove from heat.
- Chop and fold: Roughly chop the cooked shrimp into small pieces. Mix with cream cheese, mozzarella cheese, and half of the chives until the filling is creamy and evenly combined.
- Form the rolls: Place a portion of shrimp cheese filling near the lower edge of each egg roll wrapper. Fold in the sides, roll tightly, and seal the edge so the cheese stays tucked inside.
- Crisp the wrappers: Fry the shrimp rolls in oil at 350°F for 3 to 4 minutes per side, until deeply golden and crispy. For baking, bake until crisp and browned.
- Finish with chives: Let the rolls rest briefly so the creamy shrimp filling settles. Scatter the remaining chives over the warm rolls.
- Serve warm: Serve with ranch or garlic dipping sauce while the wrappers are crisp and the cheese center is melty.
FAQs
Can I bake these instead of frying?
Yes. Brush or spray the rolls with oil and bake at 400°F until golden and crisp, flipping halfway through for even browning.
Can I make these in an air fryer?
Yes. Lightly spray the rolls with cooking oil, arrange in a single layer, and air fry at 375°F for about 8 minutes, flipping halfway through.
Can I use egg roll wrappers or wonton wrappers?
Egg roll wrappers give you a larger roll, like the ones pictured here. If you prefer smaller bites, wonton wrappers work too just use less filling and fold into simple triangles or purses.
Can these be made ahead of time?
You can cook the shrimp and mix the filling a day in advance and store it in the fridge. Assemble and fry the rolls right before serving, since wrappers dry out and crack if left sitting too long.
Crispy Shrimp Cheese Rolls
Ingredients
Method
- Sauté the shrimp: Melt the butter in a skillet over medium heat. Add the shrimp, garlic, paprika, salt, and black pepper. Cook just until the shrimp turn pink and tender, then remove from heat.
- Chop and fold: Roughly chop the cooked shrimp into small pieces. Mix with cream cheese, mozzarella cheese, and half of the chives until the filling is creamy and evenly combined.
- Form the rolls: Place a portion of shrimp cheese filling near the lower edge of each egg roll wrapper. Fold in the sides, roll tightly, and seal the edge so the cheese stays tucked inside.
- Crisp the wrappers: Fry the shrimp rolls in oil at 350°F for 3 to 4 minutes per side, until deeply golden and crispy. For baking, bake until crisp and browned.
- Finish with chives: Let the rolls rest briefly so the creamy shrimp filling settles. Scatter the remaining chives over the warm rolls.
- Serve warm: Serve with ranch or garlic dipping sauce while the wrappers are crisp and the cheese center is melty.
