Crispy Cheesy Shrimp Rolls

Instructions

Step 1: Pat the shrimp dry and arrange them on a cutting board, then butterfly each shrimp carefully by cutting lengthwise without separating the halves completely.

Step 2: In a bowl, combine mozzarella cheese, cream cheese, minced garlic, green onions, salt, pepper, cayenne pepper, paprika, soy sauce, and sesame oil until well mixed.

Step 3: Place about 1 tablespoon of the cheese mixture onto the center of each butterflied shrimp, then fold gently to enclose the filling.

Step 4: Place panko breadcrumbs in one shallow dish and beaten eggs in another shallow dish.

Step 5: Dip each stuffed shrimp into the beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to ensure crumbs adhere well.

Step 6: Heat oil in a deep skillet or wok to 350 degrees Fahrenheit.

Step 7: Working in batches, carefully place breaded shrimp rolls into the hot oil and fry for 2-3 minutes per side until golden brown and crispy.

Step 8: Remove from oil using a slotted spoon and drain on paper towels, then garnish with fresh green onions while still warm.

Storage and Reheating Tips

Store leftover shrimp rolls in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh, but leftovers can be reheated and still taste delicious.

To reheat, place the rolls on a baking sheet and warm them in a 350-degree Fahrenheit oven for about 5-7 minutes until heated through and the outside regains its crispness.

You can also freeze unbaked breaded shrimp rolls for up to 1 month. Fry them directly from frozen, adding just 1-2 minutes extra to the cooking time.