SEA LEGS® Surimi Cigars
- 2 lbs SEA LEGS® Supreme Salad Style Surimi Seafood 412027
- 1 cup Roasted red peppers, diced
- 1/2 cup Mozzarella, shredded
- 2 tsp Fresh Rosemary
- 2 tsp Fresh Thyme
- 1 tsp Fresh Parsley
- 2 cloves Garlic, minced
- 16 - 20 each Egg roll skins
- 1 Tbsp Water
- 1 Tbsp Corn starch
Combine all ingredients except SEA LEGS® Surimi and egg roll skins in a food processor and pulse until just combined but mixture still has texture.
Shred the SEA LEGS® Surimi by hand and add to food processor, pulsing just until combined.
Combine corn starch and water in a small bowl and lay egg roll skins on a clean surface under a damp paper towel.
To make cigars, place a single wrapper on a surface, flat edge facing you, and fill with a heaping tablespoon of surimi mixture then shape to fit the width of the eggroll.
Moisten far edge of wrapper and tightly roll cigar, pressing filling in the sides to create an even edge and tapping lightly on the seam to secure the cigar.
Bake cigars in a 350°F oven for 10-12 minutes or fry for 3-4 minutes until wrappers are golden and filling is hot. Serve immediately.