Directions
- Cook the Shrimp: Heat a skillet over medium heat and lightly sauté the shrimp with salt, pepper, and garlic powder for 2–3 minutes, just until pink and opaque. Remove from heat and let cool slightly, then chop into small pieces if desired.
- Prepare the Filling: In a mixing bowl, combine cream cheese, shredded mozzarella, chopped parsley, and the cooked shrimp. Stir until smooth and evenly mixed. The filling should be creamy, rich, and easy to spoon.
- Assemble the Rolls: Place an egg roll wrapper on a clean surface. Spoon a portion of the shrimp-cheese filling near one edge. Roll tightly, folding in the sides as you go, and seal the edge with beaten egg. Repeat with remaining wrappers.
- Bread the Rolls: Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge each roll in flour, dip into egg, then coat thoroughly with panko for extra crunch.
- Fry Until Golden: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Serve Hot: Serve immediately while the cheese is melty and the exterior is crisp. Pair with garlic aioli, spicy mayo, sweet chili sauce, or ranch dressing for dipping.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap mozzarella for Monterey Jack or cheddar for a different cheesy flavor.
- Add finely chopped green onions or a pinch of chili flakes for extra kick.
- Bake or air-fry the rolls at 400°F (200°C) for a lighter version, brushing lightly with oil.
- Use crab meat or lobster instead of shrimp for a luxurious twist.
Serving Suggestions
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