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Southwestern Seafood Egg Rolls

Rated as 4.17 out of 5 Stars

"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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45 m servings
Original recipe yields 12 servings


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  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. 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.
  2. 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.


Read all reviews 5
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These are absolutely wonderful! Don't be intimadated by the long list of ingredients, they are mostly spices. The combination of seafood and spice was perfect. They were not "fishy" at all. The ...

I like this recipe because of the great mix of herbs and spices but also because it is baked and not deep-fried. So much healthier.

I didn't have scallops so I used crab. We loved it! It would have gotten 5 but we couldn't find a single dip for it. Soy, Duck, hot mustard, Avocado ranch, nothing! A sauce would make it perf...

These we so-so for me. I made them for a party and no one really ate them. It was just an odd mix of flavors I think.