Southwestern Seafood Egg Rolls

SUBMITTED BY: Lori Coeling

"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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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/4 pound bay scallops
1/4 pound medium shrimp, peeled and deveined
1 teaspoon minced garlic, divided
2 tablespoons olive or vegetable 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 or additional parsley
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
dash cayenne pepper
1 pinch ground turmeric
1/4 cup soft bread crumbs
8 ounces phyllo dough, thawed
1/2 cup butter or margarine, 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 degrees F for 12-15 minutes or until golden brown.