mini shrimp rolls

Name: Mini Shrimp Rolls
Prep time: 20 min
Cuisine: American
Ingredients: 2 - green onions, sliced, divided; 12 ounce(s) cooked, cleaned, medium shrimp, coarsley chopped; 2 stalk(s) celery, chopped; 1/4 cup(s) kraft real mayo mayonnaise; 2 tablespoon(s) heinz chili sauce; 1 package(s) hawaiian dinner rolls

(1 rating)

review

Private Recipe by

Rose M. Helle

@recipes4fun

The Villages, FL

Found this recipe in a Kraft Food and Family Summer 16 magazine. Easy and delicious! As I wanted to serve a lot of smaller sandwiches, I bought the Hawaiian Hot Dog rolls that are already split on the tops. I would fill one (after toasting) and then cut it into three pieces. Perfect size for sampling this delicious sandwich!

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(1 rating)

yield serving(s)

prep time 20 Min

method No-Cook or Other

Ingredients For mini shrimp rolls

2

green onions, sliced, divided
12 oz

cooked, cleaned, medium shrimp, coarsley chopped
2 stalk

celery, chopped
1/4 c

kraft real mayo mayonnaise
2 Tbsp

heinz chili sauce
1 pkg

hawaiian dinner rolls

How To Make mini shrimp rolls

1
Reserve 2 Tbsp onions. Combine remaining onions with shrimp, celery, mayo and chili sauce.

2
Use serrated knife to make vertical cut in top of each roll, being careful not to cut all the way through to the bottom of roll.
3
Spray rolls and large skillet with cooking spray. Place rolls in prepared skillet; cook on medium heat 1 minute on each side or until rolls are lightly toasted on all sides.
4
Fill rolls with shrimp mixture; sprinkle with remaining onions.
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