Crispy Cheesy Shrimp Rolls

Instructions

Step 1: Chop the shrimp into small bite-sized pieces and pat dry with paper towels.

Step 2: In a bowl, combine softened cream cheese, mozzarella, cheddar, minced garlic, soy sauce, sesame oil, and white pepper. Mix until well combined.

Step 3: Fold the chopped shrimp into the cheese mixture until evenly distributed.

Step 4: Lay out one wonton wrapper on a clean surface. Spoon about 2 tablespoons of the shrimp mixture onto the center of the wrapper.

Step 5: Roll the wrapper tightly around the filling, tucking in the sides as you go. Seal the edge with a dab of water.

Step 6: Repeat with remaining wrappers and filling.

Step 7: Mix melted butter with panko breadcrumbs in a shallow bowl.

Step 8: Brush each roll with the butter mixture on all sides.

Step 9: Heat oil in a deep skillet to 350°F. Carefully place rolls in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.

Step 10: Transfer to a paper towel-lined plate to drain excess oil.

Step 11: Top with sliced green onions and serve immediately while warm.

Storage and Reheating Tips

Store leftover shrimp rolls in an airtight container in the refrigerator for up to 3 days. For best results, keep them separate from any sauce to maintain crispiness.

To reheat, place rolls on a baking sheet and bake at 350°F for 8-10 minutes until warmed through and crispy. Avoid microwaving as it will make them soggy.

You can also freeze uncooked rolls for up to 2 weeks. Fry directly from frozen, adding an extra minute or two to the cooking time until golden and heated through.