Oriental Shrimp Sandwich Roll

Oriental Shrimp Sandwich Roll Recipe

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Michelle Harris


The prettiest party sandwich roll you ever made. Slice through shrimp, pineapple, pecans, and water chestnuts, with giant olives for a core. Make it early and chill.


★★★★★ 1 vote

2 Hr 30 Min
10 Min


  • 5
    eggs, separated
  • 1/2 tsp
    cream of tartar
  • 2 Tbsp
  • 1/4 c
  • 3/4 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    dried parsley flakes
  • 10 large
    stuffed green olives
  • 5 oz
    jar pasteurized cheese spread with pimento softened

  • 2
    (4 1/2 oz.) cans tiny shrimp, drained
  • 8oz. pkg
    cream cheese, softened
  • 1 Tbsp
    lemon juice
  • 1/2 c
    chopped pecans
  • 1 c
    drained crushed pineapple
  • 5oz. can(s)
    water chestnuts, drained and chopped
  • 1/2 tsp

How to Make Oriental Shrimp Sandwich Roll


  1. Preheat oven to 400. Grease bottom of 15x10 inch jelly roll pan, line with waxed paper and grease again. Beat egg whites with cream of tartar in large mixer bowl at high speed until frothy. Gradually add sugar; continue beating until stiff but not dry.
  2. Combine egg yolks, water, flour, baking powder, salt and parsley flakes in small mixer bowl. Mix at low speed just until blended. By hand, fold egg yolk mixture into egg whites. Spread in pan. Bake at 400 for 10-12 minutes. Loosen edge; invert on wire rack; remove waxed paper.
  3. Spread with filling. Place olives along one 10inch side. Start with this side, roll up jelly roll fashion. Frost with cheese spread. Garnish with additional olives or chopped pecans, if desired. Refrigerate at least 2 hours.
    Filling: Just combine all ingredients in mixing bowl.
    Tips: This can be made 24 hours in advance. Omit cheese spread. Wrap tightly in aluminum foil; refrigerate. Frost with cheese spread shortly before serving. Garnish if desired.

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