Southwestern Seafood Egg Rolls Recipe

Ingredients

• 1/4 pound uncooked bay scallops
• 1/4 pound uncooked medium shrimp, peeled and deveined
• 1 teaspoon minced garlic, divided
• 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola 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

• 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.
• 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.
• 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.
• 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.

Southwestern Seafood Egg Rolls published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p34