Southwestern Seafood Egg Rolls Recipe

Name: Southwestern Seafood Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
5
. Repeat with remaining phyllo and filling. Bake at 375u00b0 for 12-15 minutes or until golden brown.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Southwestern Seafood Egg Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Seafood Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions