Crispy Shrimp Cream Cheese Egg Rolls

Instructions

Step 1: In a mixing bowl, combine the softened cream cheese, mozzarella cheese, green onions, garlic, parsley, lemon juice, salt, and black pepper.

Step 2: Fold the chopped shrimp into the cream cheese mixture until evenly combined.

Step 3: Lay an egg roll wrapper on a clean surface with one corner pointing toward you.

Step 4: Place about 2 tablespoons of the shrimp mixture in the center of the wrapper.

Step 5: Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner.

Step 6: Brush the top corner with beaten egg and seal the roll. Repeat with the remaining wrappers and filling.

Step 7: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Step 8: Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.

Step 9: Transfer the cooked egg rolls to a wire rack or paper towel-lined plate to drain excess oil.

Step 10: For the dipping sauce, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, chives, garlic powder, salt, and pepper until smooth.

Step 11: Serve the hot egg rolls garnished with additional chives alongside the dipping sauce.

Storage and Reheating Tips

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.

Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.

Avoid microwaving, as the wrappers can become soft and chewy.

Uncooked egg rolls may be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months.

Cook frozen egg rolls directly from frozen, adding a few extra minutes to the cooking time.