These creamy shrimp cheese rolls are crisp on the outside and packed with a rich, melty shrimp-and-cheese filling on the inside. They’re quick to make, fry up beautifully golden, and feel like a special-occasion snack without much effort.

Why You’ll Love This Recipe

Big flavor in a small package: savory shrimp, creamy cheese, and crunchy coating in every bite.
Fast appetizer: simple steps and a short fry time.
Crowd-friendly: easy to serve as party bites, game-day snacks, or a fun starter.
Customizable: adjust seasonings, cheese, and heat level to match your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) large shrimp, peeled and deveined
1/2 cup (120 g) cream cheese, softened
1 cup (100 g) shredded mozzarella
1 tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp fine salt, or to taste
1/4 tsp black pepper, or to taste
8 egg roll wrappers or spring roll sheets
1 large egg, beaten (for sealing and dredging)
1/2 cup (60 g) all-purpose flour
1 cup (60 g) panko breadcrumbs
Vegetable oil, for frying (about 3–4 cups / 720–950 ml depending on pan depth)

Directions

Cook the shrimp
Pat the shrimp dry. Season with garlic powder, salt, and pepper. Sauté in a skillet over medium-high heat with a small splash of oil for 2–3 minutes, just until pink and opaque. Remove from heat and let cool slightly, then chop into small pieces.
Make the filling
In a bowl, mix the softened cream cheese, mozzarella, and parsley until evenly combined. Fold in the chopped shrimp. Taste and adjust salt and pepper if needed.
Assemble the rolls
Place one wrapper on a clean surface (keep the rest covered with a towel so they don’t dry out). Add about 2–3 tablespoons of filling near the lower third. Roll tightly like a burrito: fold in the sides, then roll up. Brush the final edge with beaten egg to seal. Repeat with remaining wrappers.
Bread the rolls
Set up a dredging station: flour in one bowl, beaten egg in a second bowl, and panko in a third bowl. Roll each filled wrapper in flour, dip in egg, then coat thoroughly in panko, pressing gently so it sticks.
Fry until golden
Heat oil to 350°F (175°C) in a deep skillet or pot. Fry rolls in batches for 3–4 minutes, turning occasionally, until deep golden and crisp. Transfer to a paper-towel-lined plate or a rack to drain.
Serve
Serve hot and crisp with a dipping sauce of your choice.

Servings and timing

Servings: 4 (makes 8 rolls, about 2 rolls per serving)
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Spicy shrimp cheese rolls: add 1–2 teaspoons hot sauce to the filling, or mix in 1/4 teaspoon chili flakes.
Herb-forward: swap parsley for chopped cilantro or chives, or use a mix of herbs.
Extra-garlic: add 1 small clove garlic, finely grated, to the filling (or increase garlic powder to 3/4 teaspoon).
Different cheese blend: replace half the mozzarella with shredded cheddar for a sharper bite.
Baked option: place breaded rolls on a greased baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden.
Air fryer option: air fry at 390°F (200°C) for 8–10 minutes, turning halfway, until browned and hot throughout.

Storage/Reheating

Refrigeration: let rolls cool completely, then store in an airtight container for up to 3 days.
Freezing: freeze cooked, cooled rolls in a single layer, then transfer to a freezer bag. Freeze up to 2 months.
Reheating (best for crispiness):
- Oven: 400°F (205°C) for 8–12 minutes (longer if frozen).
- Air fryer: 375°F (190°C) for 5–7 minutes (8–10 minutes if frozen).
Avoid microwaving if you want them crispy; it softens the coating.

FAQs

Can I use pre-cooked shrimp?

Yes. Skip the sauté step and chop the shrimp, then fold it into the filling. You may want to add a pinch more seasoning since pre-cooked shrimp can taste milder.

Do I have to chop the shrimp?

Chopping helps the rolls seal and fry evenly, and makes each bite easier to eat. If the shrimp are very large, chopping is strongly recommended.

What’s the best oil for frying?

A neutral oil with a high smoke point works well, such as vegetable oil. Keep the temperature steady for the crispiest crust.

How do I keep the rolls from bursting while frying?

Don’t overfill, roll tightly, seal well with egg, and fry at the right temperature (around 350°F / 175°C). Oil that’s too cool can make wrappers soggy and prone to splitting.

Can I prepare these ahead of time?

Yes. Assemble and bread the rolls, then refrigerate (covered) for up to 8 hours before frying. Fry just before serving for the best crunch.

Can I freeze them before frying?

You can. Freeze the breaded, uncooked rolls in a single layer until firm, then bag them. Fry from frozen at 350°F (175°C), adding a couple extra minutes, and cook until deeply golden.

What dipping sauces pair well with these rolls?

They’re great with garlic aioli, spicy mayo, creamy herb sauce, or a tangy yogurt-based dip. Pick something creamy or a little spicy to balance the richness.

Can I use spring roll sheets instead of egg roll wrappers?

Yes. Spring roll sheets are thinner and can brown faster, so watch the frying time closely and don’t overheat the oil.

How do I know the shrimp is cooked properly?

Shrimp is done when it turns pink and opaque and curls into a loose “C” shape. Overcooked shrimp tightens into an “O” and can become rubbery.

Can I make these in a shallow pan instead of deep frying?

Yes, but you’ll need to turn them more often and use enough oil to come at least halfway up the rolls. Deep frying gives the most even browning.

Conclusion

Creamy shrimp cheese rolls deliver the best kind of contrast: a crunchy, golden exterior with a rich, melty shrimp filling inside. Make them for parties, family snacks, or anytime you want a crispy seafood bite that feels extra special without being complicated.