SOUTHWESTERN SEAFOOD EGG ROLLS

Southwestern Seafood Egg Rolls image

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 17

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

Steps:

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 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. , Place on a greased baking sheet. Repeat with remaining phyllo and filling. Bake at 375° for 12-15 minutes or until golden brown.

Nutrition Facts :