Baby Shrimp Rolls With Dill Recipes

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MINI SHRIMP ROLLS



Mini Shrimp Rolls image

"These tasty tidbits make a great appetizer or even a mini meal," writes Jennifer Jones of Pine City, New York. "Plus, they're healthier than deep-fried egg rolls. I experimented with various ingredients to come up with the creamy filling...then baked the egg rolls to keep the fat lower."

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 dozen.

Number Of Ingredients 11

1 pound medium cooked shrimp, peeled and deveined
6 ounces reduced-fat cream cheese
1 cup shredded part-skim mozzarella cheese
1-1/2 cups finely chopped cabbage
3 green onions, finely chopped
1/2 cup shredded carrot
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
48 wonton wrappers
2 tablespoons all-purpose flour
3 tablespoons water

Steps:

  • Chop shrimp; set aside. In a large bowl, beat cream cheese until smooth. Add mozzarella cheese. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp., For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of wonton wrapper to within 1/4 in. of bottom and side edges. (Keep remaining wrappers covered with a damp paper towel until ready to use.), Combine flour and water until smooth; brush a 1/4-in. wide strip on side edges and fold side edges over 1/4 in. Brush side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely., Lightly spray rolls with cooking spray. Place on a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until golden brown, turning once. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

BABY SHRIMP ROLLS WITH DILL



Baby Shrimp Rolls with Dill image

Easy...everyone loves them...perfect party or bbq appetizer.

Provided by Julie Prior @dominicksnana

Categories     Seafood Appetizers

Number Of Ingredients 11

1 1/2 pound(s) shrimp, defrosted, peeled and deveined
1 cup(s) white wine
2 - lemons
1/4 cup(s) light mayonnaise
1 tablespoon(s) dill, chopped
1/4 cup(s) celery, finely dices
1 teaspoon(s) white vinegar
1/4 teaspoon(s) salt
- pepper to taste
2 tablespoon(s) butter, melted
12 - mini challah or brioche tolls

Steps:

  • Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.
  • In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.
  • In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
  • Nestle into challah crevices

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