Can I make these shrimp rolls ahead of time?

Yes, you can assemble the rolls up to 24 hours in advance and store them covered in the refrigerator. For best results, fry them just before serving. If you need to reheat, place them in a 375°F oven for 5-7 minutes to restore crispiness.

What's the best way to prevent the rolls from bursting during frying?

Ensure you don't overfill the wrappers and that all edges are sealed tightly with beaten egg. Also, maintain the proper oil temperature—too low and the rolls will absorb oil and become heavy, potentially causing them to burst.

Can I bake these instead of frying?

Absolutely! Brush the assembled rolls with oil and bake at 400°F for 15-20 minutes, turning halfway through, until golden brown and crispy. While not quite as indulgent as the fried version, they're still delicious and much lighter.

Creamy Shrimp Cheese Rolls: Best Dinner Rolls Recipe

Ingredients

— The Filling —

1 lb (450g) raw shrimp, peeled, deveined, and finely chopped

4 oz (115g) cream cheese, softened to room temperature

½ cup shredded mozzarella or cheddar cheese (for the cheese pull)

2 green onions (scallions), finely sliced

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

— The Wrappers & Frying —

15–20 spring roll wrappers (or lumpia wrappers), thawed

1 large egg, beaten (to seal the edges)

Vegetable oil or Canola oil (for deep frying)

Sweet chili sauce (for dipping)

Instructions

1. **Prepare the Filling:** In a medium bowl, combine the finely chopped shrimp, softened cream cheese, shredded mozzarella, green onions, minced garlic, salt, and pepper. Mix well until the ingredients are evenly distributed and sticky.

2. **Prepare Wrappers:** Carefully peel apart the spring roll wrappers. Keep them covered with a damp paper towel to prevent them from drying out while you work.

3. **Assemble:** Place a wrapper on a clean surface or plate (like a diamond shape). Spoon about 1 ½ tablespoons of the shrimp mixture onto the bottom corner of the wrapper.

4. **Roll:** Fold the bottom corner up over the filling. Fold the left and right corners in toward the center (like an envelope). Roll tightly upward. Brush the top corner with the beaten egg wash to seal the roll shut.

5. **Heat Oil:** In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C).

6. **Fry:** Working in batches to avoid overcrowding, carefully place the rolls into the hot oil. Fry for 3–4 minutes, turning occasionally, until they are golden brown and crispy and the shrimp inside is cooked through.

7. **Drain & Serve:** Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot with sweet chili sauce for dipping.

Notes

Shrimp Texture: Do not use a food processor to paste the shrimp; chop them by hand. You want small distinct chunks of shrimp for texture, rather than a smooth paste.

Prevent Leaks: Make sure to wrap the rolls tightly and seal the edges well with egg wash. If there are gaps, the cheese will melt out into the hot oil.

Make Ahead: You can assemble the rolls and freeze them uncooked in a single layer. When ready to eat, fry them directly from frozen (just add 1–2 minutes to the cooking time).

Air Fryer Option: Brush the rolls generously with oil. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through, until crispy.

Author: Anna Lovae
Prep Time: 25
Cook Time: 15
Category: Appetizer
Method: Deep Fry
Cuisine: Asian-Fusion