Shrimp and Scallop Rolls- Or Unrolls!
2tbsp Organic coconut oil
1/2 cup finely chopped onion
1/4 cup Carrot(grated)
2 tsp Minced Garlic cloves
1 cup small by scallops
1 cup uncooked shrimp(peeled and deveined)
1 cup thinly sliced brown mushrooms
8oz drained bamboo shoot
1tbsp finely grated ginger root
1tbsp soy sauce(sorry)
1tsp Hoisin sauce
Phyllo pastry sheets( optional… personally, I don’t like it)
What you do:
Heat up the oil in a frying pan(medium). Add next tree ingredients. Cook for 5 min stirring often. Let onion soften.
Add the next 7 ingredients. Cook 5 minutes till shrimp start to turn pink. Remove from heat. Let stand for 15 minutes. Then drain it.
Serve on it’s own or:
Place one a work sheet on a work surface. Spoon 1/4 cup of shrimp mixture across pastry sheet. Roll up the pastry from the bottom up to enclose the filling. Brush the end wit water to seal. Place on oiled baking sheet. Repeat with the rest of the ingredients.
Bake in 400 degree Fahrenheit oven for 20 mins or until golden. Should make 14 rolls. Please let me know how it tastes!