Cookin’ with Carolyn Mini Shrimp Roll

Mini Shrimp Roll

2 green onions, sliced, divided
1 lb. cooked cleaned medium shrimp, coarsely chopped
2 stalks celery, chopped
1/4 cup mayonnaise
2 Tbsp. chili sauce
1 pkg. (12 oz.) dinner rolls
Reserve 2 Tbsp. onion. Combine remaining onions with shrimp, celery, mayo and chili sauce. Use serrated knife to make vertical cut in top of each roll, being careful to not cut all the way through to bottom of roll. Spray rolls and large skillet with cooking spray. Place rolls in prepared skillet; cook on medium heat 1 min. on each side or until rolls are lightly toasted on all sides. Fill rolls with shrimp mixture; sprinkle with remaining onions.

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