Instructions
Step 1: In a medium bowl, combine the chopped shrimp, softened cream cheese, cheddar cheese, mayonnaise, sriracha, minced garlic, paprika, salt, and pepper. Mix until well combined and creamy.
Step 2: Fold in the fresh chives and green onions, reserving some for garnish.
Step 3: Lay out a tortilla or wrapper on a clean surface. Spoon about 2-3 tablespoons of the shrimp filling onto the lower third of the tortilla, leaving about 1 inch from the edges.
Step 4: Fold the sides inward, then roll tightly away from you, sealing the edge with a bit of water if needed. Repeat with remaining tortillas and filling.
Step 5: Heat oil in a large skillet over medium-high heat. Carefully place rolls seam-side down and cook for 2-3 minutes until golden brown and crispy.
Step 6: Flip gently and cook the other side for another 2-3 minutes until evenly golden.
Step 7: Transfer to a serving plate and brush lightly with melted butter. Garnish with remaining fresh chives and serve warm with a creamy dipping sauce.
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 refrigerated rolls can be reheated in a 350°F oven for 5-7 minutes to restore their crispiness.
You can also assemble the rolls ahead of time and freeze them uncooked for up to 3 weeks. Pan fry them directly from the freezer, adding just 1-2 extra minutes to the cooking time on each side.
Serve these beauties with a cool sour cream sauce mixed with a touch of lime juice, or your favorite Asian-inspired dipping sauce.
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