Shrimp Alfredo Egg Rolls

Happy Sunday! I’m so excited to be sharing this recipe today. I love to cook and since we have been quarantined for over a month, I have had to be more creative in the kitchen. This recipe was inspired by Rickey Nicole (@severalpeoplesmama) a fellow boss mom who is a beast in the kitchen. I made her recipe for Cheesesteak Egg Rolls and it was hit. My family asked for more egg rolls the next day and I came up with this recipe! Shrimp Alfredo is a household favorite of ours so it was only right! 🙂

Ingredients

  • 1 pack of Egg Rolls Wraps
  • 1 bag of Jumbo Raw Shrimp (Peeled and Deveined)
  • 2 cups of fresh spinach
  • 1/4 cup of chopped onions
  • 1 tsp of minced garlic
  • 1 – 2 tsp of olive oil
  • Italian seasoning, garlic powder, onion powder, garlic salt

Ingredients (Alfredo Sauce)

  • 1 cup of Heavy Whipping Cream
  • 1- 2 tbsp of butter
  • 1/4 cup of shredded parmesan cheese
  • 1/4 cup of Italian blend shredded cheese
  • Italian seasoning, garlic power, onion powder, garlic salt

Start by defrosting the shrimp in a strainer under cold running water. Once the shrimp has defrosted, pat dry with paper towels and season to taste with the listed seasonings. Turn the stove on medium high heat and add olive oil to your skillet. Once heated, place onions and minced garlic into your pan and cook until the onions are soft and translucent.

Place the seasoned shrimp in the skillet (add more olive oil if needed) and saute the shrimp for 1 -2 minutes (very light pink). Be careful not to over cook the shrimp because you will be placing them in the egg roll wraps to fry later. Once the shrimp are a light pink color, place the shrimp mixture in a separate bowl and use the same skillet to pour in the ingredients to make the Alfredo sauce.

Add the butter to the skillet and melt. Once the butter has melted, pour in the heavy whipping cream, add seasonings, and slowly stir in cheese. Continue to stir slowly until cheese melts and add the shrimp mixture back to the skillet. Stir in the spinach until wilted. Remove from heat and let the mixture cool.

While the mixture is cooling, it’s time to prepare your pan with oil to fry the egg rolls. Once the mixture has cooled, add about a tablespoon of the mixture (two – three shrimp) and shredded Italian cheese to the egg roll wraps. Fold the wraps as instructed on the back of the package. Be careful not to add too much Alfredo sauce in the egg roll wraps. You can use the left over Alfredo sauce for dipping.

I added a slice of provolone cheese that I used the day before in my cheesesteak egg rolls

Once the grease is hot, place the egg rolls into the skillet and fry for 1- 2 minutes on each side until golden brown and drain on paper towels.

Warm the leftover Alfredo sauce up in the microwave for a few seconds. Drizzle it on top of the egg rolls or use as a dipping sauce.

You can also sprinkle parmesan cheese on top

These were delicious and easy to make! It’s safe to say that they have been added to our menu! You can make these as an appetizer or add a salad for a complete meal! If you decide to try them, please tag me on Facebook and/or Instagram @yourchicness!

Happy Cooking!

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