Oriental Shrimp Sandwich Roll Recipe
I have only one word to describe this Oriental Shrimp Sandwich Roll recipe : Superlicious! The Oriental Shrimp Sandwich Roll is made with shrimp which can be easily found at any grocery store. The Asian Oriental Shrimp Sandwich Roll is a delight to serve and enjoy. It is most popularly enjoyed as a Main Dish. This Oriental Shrimp Sandwich Roll recipe is sure to sweep you off your feet!
Ingredients
5 eggs, separated
1/2 teaspoon cream of tartar
2 tablespoons sugar
1/4 cup water
3/4 cup Pillsbury's Best All Purpose Flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon dried parsley flakes
10 large stuffed green olives
5-ounce jar pasteurized cheese spread with pimiento, softened
Filling
2 (4 1/2-ounce) cans tiny shrimp, drained
8-ounce package cream cheese, softened
1 tablespoon lemon juice
1/2 cup chopped pecans
1 cup drained crushed pineapple
5-ounce can water chestnuts, drained and chopped
1/2 teaspoon salt
Directions
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.
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 to 12 minutes.
Loosen edge; invert on wire rack; remove waxed paper.
Spread with Filling.
Place olives along one 10-inch side.
Starting 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: Combine all ingredients in mixing bowl
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.
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 to 12 minutes.
Loosen edge; invert on wire rack; remove waxed paper.
Spread with Filling.
Place olives along one 10-inch side.
Starting 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: Combine all ingredients in mixing bowl
