Southwestern Seafood Egg Rolls |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Scallops, shrimp, spicy seasonings and phyllo dough combine to make these unique egg rolls. Assemble them in the morning, refrigerate, then bake as guests arrive. Lori Coeling, Hudsonville, Michigan Ingredients:
1/4 pound uncooked bay scallops |
1/4 pound uncooked medium shrimp, peeled and deveined |
1 teaspoon minced garlic, divided |
2 tablespoons olive oil, divided |
1 large tomato, peeled, seeded and chopped |
1/4 cup finely chopped onion |
3 tablespoons minced fresh parsley |
3 tablespoons minced fresh cilantro |
3/4 teaspoon ground cumin |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/8 teaspoon pepper |
dash cayenne pepper |
dash ground turmeric |
1/4 cup soft bread crumbs |
12 sheets phyllo dough, (14 inches x 9 inches) |
1/2 cup butter, melted |
Directions:
1. In a large skillet, saute scallops, shrimp and 1/2 teaspoon garlic in 1 tablespoon oil for 2 minutes or until seafood is opaque. With a slotted spoon, remove from the pan and coarsely chop; set aside.
2. In the same skillet, combine the tomato, onion and remaining garlic and oil; simmer for 5 minutes. Stir in parsley, cilantro, cumin, paprika, salt, pepper, cayenne and turmeric. Simmer, uncovered, until liquid is evaporated, about 5 minutes. Stir in seafood mixture and bread crumbs.
3. Cut the phyllo dough into 14-in. x 4-1/2-in. strips. Cover with a damp towel until ready to use. Lightly brush one strip with butter. Top with another strip; brush with butter. Place a tablespoonful of seafood mixture near one short side; fold in the long sides and roll up. Brush lightly with butter.
4. Place on a greased baking sheet. Repeat with remaining phyllo and filling. Bake at 375° for 12-15 minutes or until golden brown. Yield: 2 dozen.
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