Crispy Cream Cheese Shrimp Avocado Recipe

Prepare shrimp

If using precooked shrimp, chop into roughly 1/4–1/2-inch pieces. If using raw shrimp, shell, devein, and quick-cook in simmering water until opaque (2–3 minutes), then chop and cool.

In a medium bowl, mash the softened cream cheese briefly with a fork until smooth but still slightly textured.

Stir the chopped shrimp, diced avocado, sliced green onions, chopped cilantro, lime juice, and sriracha (if using) into the cream cheese until evenly combined. Season with kosher salt and black pepper and taste; adjust lime, salt, or sriracha as needed.

Cover and refrigerate the filling for 15–20 minutes to firm slightly — this makes rolling easier.

Make a slurry 'glue' by whisking the all-purpose flour with 2 tsp water until it forms a smooth paste. Set aside in a small bowl.

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Place about 1 1/2 to 2 tablespoons of the shrimp-cream cheese-avocado filling slightly below the center of the wrapper, leaving at least 1/2-inch border on sides.

Fold the bottom corner up over the filling, then fold the two side corners in snugly, and roll tightly toward the top corner to form a sealed cigar shape. Brush the top corner with a little of the flour-water slurry and press to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls depending on filling size.

Place rolled wrappers seam-side down on a baking sheet and refrigerate for 10 minutes to help set the seams (optional but recommended).

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches (enough to submerge rolls halfway). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and float up quickly with steady bubbles.

Working in batches to avoid overcrowding, carefully add 3–4 rolls seam-side down to the hot oil. Fry, turning occasionally, until deep golden brown and crisp, about 2 to 3 minutes per batch. Use a slotted spoon or tongs to lift and turn so they brown evenly.

Transfer fried rolls to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Let cool 1–2 minutes before serving — filling will be hot.

Whisk together soy sauce, rice vinegar, honey (or sugar), sesame oil and chili flakes in a small bowl until honey dissolves. Adjust tang/sweetness to taste. Serve alongside warm rolls.

Arrange crispy cream cheese shrimp avocado rolls on a platter. Garnish with extra chopped cilantro and sliced green onion if desired. Serve immediately with the dipping sauce.