A quick and tasty snack with creamy shrimp and cheese.
introduction
This recipe is easy and fun to make at home. If you want another creamy seafood idea, check the creamy bang bang shrimp recipe for more flavor ideas.
why make this recipe
You get a crispy outside and a soft, cheesy inside. It cooks fast and makes a great snack or party food. Kids and adults both like it.
how to make Creamy Shrimp Cheese Rolls
Work on a clean surface and keep your fillings ready. For a richer twist, you can use ideas from this creamy bacon cheeseburger alfredo idea to change cheese or herbs.
Ingredients :
- 1 lb large shrimp, peeled & deveined
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella
- 1 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 8 egg roll wrappers or spring roll sheets
- 1 egg (for sealing)
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Directions :
- Lightly sauté shrimp in a pan with salt, pepper, and garlic powder until just pink (about 2–3 minutes). Set aside.
- In a bowl, combine cream cheese, mozzarella, parsley, and cooked shrimp (chopped if preferred).
- Spoon filling onto wrappers, roll tightly, and seal with egg wash.
- Dredge each roll in flour, dip in egg, and coat in panko. Fry in hot oil (350°F) for 3–4 minutes until golden and crispy.
- Serve hot with your favorite dipping sauce.
how to serve Creamy Shrimp Cheese Rolls
Serve them hot so the cheese stays melty. Offer dipping sauces like sweet chili, ranch, or soy and lime. Put lemon wedges or extra parsley on the side.
how to store Creamy Shrimp Cheese Rolls
Cool to room temperature. Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 350°F for 5–8 minutes to keep them crispy. Do not keep at room temperature more than 2 hours.
tips to make Creamy Shrimp Cheese Rolls
- Pat shrimp dry before cooking to avoid extra moisture.
- Soften cream cheese first so it mixes easy.
- Do not overfill the wrappers to prevent leaks.
- Fry in batches to keep oil temperature steady.
- Use a thermometer to keep oil at 350°F for even cooking.
variation (if any)
- Bake instead of fry: spray with oil and bake at 400°F for 12–15 minutes.
- Add chopped green onions or a bit of hot sauce to the filling for more taste.
- Use wonton wrappers for smaller, bite-size rolls.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw and pat dry before cooking.
Q: Can I make these ahead of time?
A: You can roll them and keep in the fridge for a few hours, then fry when ready. For best crispness, do not fry too far ahead.
Q: Are these safe for kids?
A: Yes, if you cut the rolls into small pieces and check the temperature before serving.
Q: Can I skip the panko?
A: You can use regular breadcrumbs, but panko gives a nicer crunch.
Conclusion
For a similar bite-size idea that also uses shrimp and cream cheese, see Shrimp And Cream Cheese Wontons (Firecrackers).
Creamy Shrimp Cheese Rolls
Ingredients
Method
- Lightly sauté shrimp in a pan with salt, pepper, and garlic powder until just pink, about 2–3 minutes. Set aside.
- In a bowl, combine cream cheese, mozzarella, parsley, and cooked shrimp (chopped if preferred).
- Spoon filling onto wrappers, roll tightly, and seal with egg wash.
- Dredge each roll in flour, dip in egg, and coat in panko.
- Fry in hot oil (350°F) for 3–4 minutes until golden and crispy.
- Serve hot with your favorite dipping sauce.