Instructions
Step 1: Prepare the dipping sauce by combining sour cream, mayonnaise, chives, garlic, salt, and white pepper in a small bowl. Refrigerate until ready to serve.
Step 2: In a large mixing bowl, combine mozzarella cheese, cream cheese, green onions, minced garlic, soy sauce, sesame oil, red pepper flakes, salt, and black pepper. Mix until well combined.
Step 3: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 1 tablespoon of the cheese mixture in the center, then arrange 3 to 4 shrimp halves on top.
Step 4: Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners. Roll tightly toward the top corner and seal with a dab of beaten egg. Repeat with remaining wrappers and filling.
Step 5: Heat oil in a deep skillet or wok to 350°F. Carefully place egg rolls into hot oil in batches, avoiding overcrowding.
Step 6: Fry for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Step 7: Garnish with fresh green onions and serve immediately with the creamy dipping sauce.
Storage and Reheating Tips
Cooled egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. For best results, place them in a single layer with parchment paper between each roll to prevent sticking.
To reheat, place egg rolls on a baking sheet and bake at 375°F for 8 to 10 minutes until heated through and crispy again. Avoid the microwave, as it will make them soggy.
You can also freeze uncooked egg rolls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Fry them directly from frozen, adding an extra minute or two to the cooking time.
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