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Handheld Creamy Shrimp Alfredo Rolls

Handheld Creamy Shrimp Alfredo Rolls

These handheld creamy shrimp Alfredo rolls wrap a cheesy, Old Bay-seasoned shrimp filling in crisp egg roll wrappers. Fried until golden and finished with warm Alfredo sauce, they make a rich, party-ready appetizer that serves 12.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Appetizer
Cuisine: American, Fusion
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 12 egg roll wrappers
  • 1 lb cooked shrimp, peeled, deveined, tails removed, and chopped
  • 1 egg, beaten, for sealing
  • Oil, for frying
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Italian seasoning
  • Salt and black pepper, to taste
  • Warm Alfredo sauce, for serving
  • 2 tbsp fresh parsley, chopped
  • Extra fresh parsley, for garnish

Equipment

  • large skillet
  • Mixing spoon or rubber spatula
  • Deep heavy-bottomed pot or deep fryer
  • Kitchen thermometer
  • Tongs or slotted spoon
  • Paper towels
  • Serving platter

Method
 

  1. 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. Reduce 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. 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. Brush the final edge with beaten egg to seal. Repeat with all 12 wrappers.
  5. Heat the frying oil to 350°F. Fry the rolls in small batches for 3 to 4 minutes, turning gently, until golden brown and crisp. Transfer to paper towels to drain.
  6. Arrange the hot shrimp Alfredo rolls on a serving platter. Spoon warm Alfredo sauce over the top and garnish with extra parsley. Serve warm.

Notes

Let the filling cool slightly before rolling so the wrappers stay firm and seal more easily.
Do not overfill the wrappers because excess filling can make them difficult to seal and may cause them to open during cooking.
Keep the frying oil at a steady 350°F for crisp, evenly browned rolls.
Cook the rolls in small batches so the oil temperature remains consistent.
For a baked version, brush the rolls with oil and bake at 400°F for 15 to 18 minutes, flipping halfway through.
The assembled rolls can be refrigerated before cooking or frozen uncooked for up to 1 month.
Provolone or mild white cheddar may replace part of the mozzarella.