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Southwestern Seafood Egg Rolls

Total Time

Prep: 30 min. Bake: 15 min.

Makes

2 dozen

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
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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 14x4-1/2-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.

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