Handheld Creamy Shrimp Alfredo Rolls

These crispy shrimp Alfredo rolls take everything great about creamy shrimp pasta and wrap it up into a golden, crunchy handheld appetizer. Inside, cheesy Old Bay-seasoned shrimp filling melts into a rich Alfredo center, then gets fried until the wrapper turns perfectly crisp. Finished with a drizzle of warm Alfredo sauce, they’re the kind of appetizer that disappears fast at any gathering.

Why You’ll Love This Recipe

• Crispy on the outside, creamy on the inside. The contrast between the crunchy wrapper and rich shrimp Alfredo filling is what makes these so addictive.
• A fun twist on shrimp Alfredo. All the flavor of the classic pasta dish in a handheld, party-ready form.
• Great for entertaining. These make an impressive appetizer for game day, holidays, or any get-together.
• Makes a full batch. Twelve rolls means plenty to share, or freeze extras for later.

Ingredients

For the Rolls and Shrimp

• 12 egg roll wrappers
• 1 lb cooked shrimp, peeled, deveined, tails removed, and chopped
• 1 egg, beaten, for sealing
• Oil for frying

For the Creamy Alfredo Filling

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 4 oz cream cheese, softened
• ½ cup heavy cream
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• ½ tsp Old Bay seasoning
• ½ tsp Italian seasoning
• Salt and black pepper, to taste
• Warm Alfredo sauce, for serving

For the Garnish

• 2 tbsp fresh parsley, chopped
• Extra fresh parsley, for garnish

How to Make Handheld Creamy Shrimp Alfredo Rolls

1. Sauté the garlic and shrimp. Melt the butter in a skillet over medium heat. Add the garlic and cook for 20 to 30 seconds, until fragrant. Add the chopped shrimp, Old Bay seasoning, Italian seasoning, salt, and black pepper. Stir for 1 to 2 minutes, just until warmed through.

2. Make the Alfredo filling. Lower the heat. Stir in the cream cheese, heavy cream, mozzarella, and Parmesan. Mix until the cheeses melt into a smooth, thick, creamy Alfredo filling. Fold in the chopped parsley and let the filling cool slightly.

3. Roll the shrimp Alfredo rolls. Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon the creamy shrimp filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly.

4. Seal the rolls. Brush the final edge with beaten egg to seal. Repeat with all 12 wrappers.

5. Fry until crispy. Heat oil to 350°F. Fry the rolls in batches for 3 to 4 minutes, turning gently, until golden brown and crisp. Drain on paper towels.

6. Sauce and serve. Arrange the hot shrimp Alfredo rolls on a serving platter. Spoon warm Alfredo sauce over the top and garnish with extra parsley. Serve warm.

Tips for the Best Shrimp Alfredo Rolls

• Let the filling cool slightly before rolling. Hot filling can make the wrapper soggy and harder to seal.
• Don’t overfill the wrappers. A generous but controlled spoonful keeps the rolls easy to seal and prevents them from bursting while frying.
• Keep the oil at a steady 350°F. Too hot and the wrappers burn before the filling heats through; too cool and they turn greasy instead of crisp.
• Fry in small batches. Crowding the pot drops the oil temperature and leads to uneven browning.

What to Serve with Shrimp Alfredo Rolls

These are rich enough to be the star of an appetizer spread, but they pair nicely with a simple green salad if serving as part of a larger meal. Extra warm Alfredo sauce on the side for dipping never hurts either.

Frequently Asked Questions