These delicious rolls combine the appeal of egg rolls with a south of the border style. The seafood mixture is used to fill tortillas which are deep fried to crispy perfection. These fresh, zesty seafood rolls can be made as mild or as spicy as you choose, and you can try any kind of fish or meat in them. The exterior of these seafood rolls is crunchy and delicious, and the inside is moist and flavorful.
Since they need to be frozen before you deep-fry them (not freezing them means they will fall apart in the oil) you can make them ahead. Keep a stash of these frozen and you can pop them in the fryer before a Sunday football game or when you are expecting company, since they will stay frozen for weeks without losing any quality.
This will serve twelve people as an appetizer or four to six for lunch. Remember to make more than you think you will need. Once people have tried this fantastic appetizer they are sure to want to grab another one. Cutting them on the diagonal means people will get a good idea of the filling and it also gives a more attractive presentation than simply cutting them in half or serving them whole.
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh or thawed spinach
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ⅛ teaspoon salt
- 4 oz peeled, chopped shrimp
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- ⅓ cup cooked scallops
- ¼ cup crabmeat
- ½ tablespoon minced fresh parsley
- ¼ teaspoon cayenne pepper
- ¾ cup shredded Monterey Jack cheese
- 2 tablespoons diced jalapeño chili (optional)
- 6 flour tortillas, 6 inches across
- 1 quart oil for deep frying
- 1 pint cheese dip, guacamole or sour cream, to serve
- Cook the shrimp in boiling water for a couple of minutes or until pink.
- Heat the oil in a pan over a medium heat and add the red bell pepper and green onion.
- Cook for 5 minutes or until tender, stirring often.
- Dice the shrimp and scallops and add to the pan with the onion.
- Stir in the spinach, jalapeño if using, parsley, cumin, salt, cayenne, and chili powder.
- Cook for 5 minutes, and then remove from the heat.
- Stir in the cheese until it melts.
- Wrap the tortillas with a lightly moist cloth and microwave for a minute on high.
- Divide the seafood mixture between the tortillas and fold the ends up before rolling them tightly.
- Secure with toothpicks then arrange in a dish, cover with plastic wrap and freeze for 4 hours or until required.
- Heat the oil in a deep skillet to 375 degrees F.
- Deep-fry the frozen seafood rolls for 10 minutes each or until they are dark golden brown.
- Drain them on paper towels, then cut each across the middle, on the diagonal, and serve with cheese dip, guacamole, or sour cream.
Serve these aromatic Mexican seafood rolls with a cheese dip, like you see in the photo, or with sour cream or guacamole. If you are making these for a buffet, it can be nice to offer a range of dips so people can take whichever they like. Serve these piping hot for the best results. They taste good warm or chilled too, but will be less crispy. Filled tortillas are always popular at parties but taking the next step and deep-frying them will elevate them to the next level, and add a magnificent crunch which contrasts perfectly with the moist, flavorful filling.
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