Shrimp “Sausage” Rolls

One of the best things I’ve ever eaten on my handful of trips to London has been a classic sausage roll. Nothing really beats it to be honest, but what’s not to love about a flaky puff pastry dough wrapped around ground sausage and baked until golden brown and crispy? I thought rather than give you a recipe that has already been done several times, why not give it a spin and turn it into something new and exciting? These Shrimp “Sausage” Rolls are packed with flavor, thanks to an Asian inspired sausage made of shrimp instead of pork. The store bought puff pastry makes this recipe even easier, so there are no excuses to not try it. Give it a go because I guarantee you’ll love it as much as I do!

Place the shrimp in a food processor and pulse a few times until chopped through and it resembles ground meat.

**Note: You don’t want to over-processor the mixture or else it’ll become like a thick paste without any texture. You can also do this by hand and chop it finely with a sharp knife.**

Transfer to a large bowl. Add the bread crumbs, cilantro, scallions, shallot, garlic, ginger, egg white, sesame oil, hoisin, cornstarch, soy sauce, and garlic chili sauce. Mix until evenly combined.

**Note: I know it seems like a lot of ingredients, but trust me, it all works together to create complex layers of flavor that are necessary to the dish!**

If you really want to develop a lot of the flavor, you can make this mixture ahead of time and store in the fridge for a few hours before using. It’s not necessary but it does help if you have the time.

Unfold the puff pastry sheets and roll out slightly with a rolling pin to remove the creases. Cut each sheet in half, lengthwise. Divide the shrimp mixture evenly between all four pieces of puff pastry and spread out down the center in a log shape.

Brush the edge with egg wash and then fold over the filling. Press down on the edges and seal with a fork. Cut each log into 4 slices so you end up with 16 pieces and arrange on baking sheet. Brush with egg wash and sprinkle with sesame seeds. Bake until deep golden brown, about 20 to 25 minutes.

Remove from the oven and allow to cool slightly before serving. I like to eat these with soy sauce and some garlic chili sauce. Sriracha would be great too. Or even that sweet and sour sauce would be delicious as well.

If you want to make these ahead of time, you can bake them off and cool them completely. Then transfer to a large freezer storage bag and freeze for up to 3 months. Then just thaw and reheat before serving.

I’ve always been a big fan of a classic sausage roll but I have to say that this shrimp version is probably even better than the original. They’re perfect for parties and are great to have on hand in the freezer when you’re in need of a quick snack or treat. Give it a try and let me know what you think below. As always, thank you so much for reading and following along.

5 from 1 vote

Shrimp “Sausage” Rolls

These Shrimp "Sausage" Rolls are a fun Asian spin on a classic UK staple. They're a great appetizer or snack packed with so much flavor!

Servings 15

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Equipment

• Food Processor
• Mixing Bowl
• Spatula
• Knife
• Pastry brush
• Baking Sheet

Ingredients

• 1 pound peeled and deveined shrimp
• 1 cup Panko bread crumbs
• 1/4 cup cilantro chopped
• 3 scallions sliced
• 1 shallot minced
• 4 garlic cloves minced
• 1 teaspoon ginger chopped
• 1 egg white
• 1 teaspoon sesame oil
• 2 teaspoons hoisin
• 1 tablespoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon garlic chili sauce or sriracha
• 2 sheets frozen puff pastry thawed
• 1 large egg whisked with a splash of water
• 1 teaspoon sesame seeds
• 1 teaspoon black sesame seeds

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• Place the shrimp in a food processor and pulse a few times until chopped through and it resembles ground meat. Transfer to a large bowl. Add the bread crumbs, cilantro, scallions, shallot, garlic, ginger, egg white, sesame oil, hoisin, cornstarch, soy sauce, and garlic chili sauce. Mix until evenly combined.
• Unfold the puff pastry sheets and roll out slightly with a rolling pin to remove the creases. Cut each sheet in half, lengthwise. Divide the shrimp mixture evenly between all four pieces of puff pastry and spread out down the center in a log shape. Brush the edge with egg wash and then fold over the filling. Press down on the edges and seal with a fork. Cut each log into 4 slices so you end up with 16 pieces and arrange on baking sheet. Brush with egg wash and sprinkle with sesame seeds. Bake until deep golden brown, about 20 to 25 minutes. Remove from the oven and allow to cool slightly before serving. Enjoy!

Course: Appetizer, Snacks

Cuisine: American

Keyword: Appetizer, Seafood, shrimp, Snacks