Two & A Knife

I wanna start off by saying I love love love these seafood rolls. I started making these after my dad told me about them. He had them in a restaurant and wanted me to recreate them because according to him he could eat dozens. So my first go around I tried them and gave them my best shot. I couldn’t pin point the actual roll part of these rolls. It was very frustrating since everything else was so straight forward. Fortunately for me I was working with not one, but two people that worked for that restaurant that were more than willing to give it to me. When they said it filo dough, I felt a calm in the world and a little silly because now it’s painfully obvious.The original recipe calls for a alfredo sauce on the inside of the roll. I opted out of that because it seems kind of unnecessary. I think the first time I made them at home I made a alfredo sauce for the side. But I’ve made these rolls numerous time and you aren’t missing anything without the sauce. I mix and match with my favorite shellfish.Try these out I promise you’ll love them!

Ingredients

• 1pack Filo Dough
• 1c crawfish tails
• 1c raw chopped shrimp, peeled and deveined
• 1/2c crab meat
• 1c Monterrey jack cheese
• 5 Calabrian chilis, small diced
• 1 egg + 1TB water

Directions

• Mix together shrimp, crawfish, crab, cheese and chilis.
• After defrosting Filo dough.
• Place a thin line of filling on 1 piece of filo dough.
• Fold in the end and roll to almost the edge. Brush lightly with your egg mixture and finish the roll.
• Heat oil between 350 and 375 degrees. And fry each roll for about 3 minutes till golden brown.