Crispy Shrimp and Cheese Rolls
Crispy Shrimp and Cheese Rolls
Ingredients
- 1 pound large shrimp, peeled, deveined, and finely chopped
- 4 ounces cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- 1 egg, beaten
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, combine the finely chopped shrimp, softened cream cheese, Monterey Jack cheese, sliced green onions, garlic powder, salt, and black pepper. Mix until well combined.
⏱️ 8 min
- 2
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the shrimp and cheese mixture just below the center of the wrapper.
⏱️ 5 min
- 3
Fold the bottom corner of the wrapper over the filling. Fold in the left and right corners towards the center. Roll the wrapper tightly upwards, sealing the top corner with a dab of the beaten egg.
⏱️ 7 min
- 4
Repeat the process with the remaining wrappers and filling.
⏱️ 5 min
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Ensure there is enough oil to submerge the rolls.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the shrimp should reach 165°F.
⏱️ 4 min•🌡️ 350
- 7
Remove the crispy rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 8
Repeat with the remaining egg rolls. Serve hot with your favorite dipping sauce.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Shrimp and Cheese Rolls
- 1 pound large shrimp, peeled, deveined, and finely chopped
- 4 ounces cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- 1 egg, beaten
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, combine the finely chopped shrimp, softened cream cheese, Monterey Jack cheese, sliced green onions, garlic powder, salt, and black pepper. Mix until well combined.
⏱️ 8 min - 2
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the shrimp and cheese mixture just below the center of the wrapper.
⏱️ 5 min - 3
Fold the bottom corner of the wrapper over the filling. Fold in the left and right corners towards the center. Roll the wrapper tightly upwards, sealing the top corner with a dab of the beaten egg.
⏱️ 7 min - 4
Repeat the process with the remaining wrappers and filling.
⏱️ 5 min - 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Ensure there is enough oil to submerge the rolls.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the shrimp should reach 165°F.
⏱️ 4 min•🌡️ 350 - 7
Remove the crispy rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 8
Repeat with the remaining egg rolls. Serve hot with your favorite dipping sauce.
⏱️ 10 min