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Oriental Phyllo Seafood Rolls

Total Time: 1 HR 55 MIN Makes: 8
Prep Time: 1 HR 25 MIN Cook Time: 30 MIN

Featuring tuna, mushrooms and vegetables, these flaky and flavorful rolls are sure to please seafood lovers.

  • 2 teaspoons sesame oil
  • 1 teaspoon orange juice
  • 1/2 teaspoon chopped fresh ginger
  • 1/2 teaspoon soy sauce
  • 3/4 pound fresh tuna, cut into 1/2” cubes
  • 1 tablespoon peanut oil
  • 3 tablespoons vegetable oil
  • 1/2 cup thinly sliced shiitake mushrooms, stems removed
  • 1/2 cup thinly sliced green and white scallions
  • 1/2 cup fresh bean sprouts
  • 1/4 cup grated carrots
  • 1/2 cup shredded cabbage
  • 1 tablespoon chopped garlic
  • 1/2 tablespoon soy sauce
  • Celery salt and pepper to taste
  • 10 sheets Athens Phyllo dough
  • 1/4 cup butter


In medium bowl, combine sesame oil, orange juice, ginger and soy sauce. Mix well and add tuna.
Toss to coat, cover and refrigerate for 1 hour. Drain.
In large saute pan over high heat, saute tuna in peanut oil for 2 to 3 minutes.
Remove from pan. In same pan, add vegetable oil and stir-fry remaining ingredients.
Remove from heat. Season and combine with tuna. Chill.
Prepare 8 small Phyllo appetizer rolls, according to the directions for rolls linked to the right.
Brush with butter and place on cookie sheet. Bake in preheated 3501/4F oven for 15 to 20 minutes or until golden brown. Serve hot.