Crispy Creamy Shrimp Rolls

Instructions

Step 1: In a small bowl, mix together cream cheese, mozzarella, minced garlic, green onions, soy sauce, sesame oil, red pepper flakes, salt, and pepper until well combined and creamy.

Step 2: Pat the shrimp dry with paper towels and season lightly with salt and pepper.

Step 3: Lay out one egg roll wrapper on a clean surface in a diamond orientation. Place 2 tablespoons of the cream cheese mixture in the center.

Step 4: Top the filling with one shrimp, pressing it gently into the mixture. Fold the bottom corner of the wrapper up, then fold in the left and right corners.

Step 5: Roll tightly toward the top corner and seal with a small amount of water. Repeat with remaining wrappers and shrimp.

Step 6: Heat oil to 350°F in a deep pan or skillet. Carefully place rolls into hot oil and fry for 2-3 minutes per side until golden brown and crispy.

Step 7: Remove rolls with a slotted spoon and place on paper towels to drain excess oil.

Step 8: Arrange on a serving plate, garnish with fresh chives, and serve warm with sour cream or your favorite dipping sauce.

Storage and Reheating Tips

Store uncooked rolls in the refrigerator for up to 24 hours, or freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Frozen rolls can be fried directly without thawing, adding an extra minute or two to the cooking time.

Cooked rolls are best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for about 5-7 minutes until heated through and recrisped.

For the best texture, avoid microwaving, as this tends to make the wrapper soggy. The oven method preserves that coveted crispiness you worked so hard to achieve.