Mix dressing mix, pimento, green onions and cream cheese. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese. Roll tortillas tightly. Chill at least two hours. Cut rolls into 1 inch pieces. Discard ends. Serve with spirals facing up.
If you use shrimp, add it into the cream cheese mixture in the first step.
Arranging the olives near the edge you start rolling with will center them.