Easy Phyllo Egg Rolls (Appetizers)

 

                Crispy, crunchy and flaky on the outside and full of traditional egg roll flavor on the inside. And the best thing is, they are fat-free. Serve them with a purchased sweet-and-sour sauce or Apricot sauce (recipe below).

Makes 18 egg rolls

• 1 lb ground turkey breast
• 4 cups coleslaw mix (from 1-lb bag)
• 3 tablespoons soy sauce
• 1 teaspoon grated gingerroot
• ½ teaspoon five-spice powder
• ¼ cup onion, chopped
• 2 cloves garlic, finely chopped
• 18 frozen (thawed) phyllo sheets (18 x 14 inches)
• Cooking spray

1. Heat oven to 350F (180C).
2. In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink ; drain.
3. Stir in remaining ingredients except phyllo and cooking spray ; cook 2 to 3 minutes, stirring occasionally, until coleslaw mix is wilted.
4. Cover phyllo sheets with plastic wrap, then with damp towel to keep them from drying out.
5. Place 1 phyllo sheet on cutting board, spray with coonking spray ; repeat with 2 more phyllo sheets to make stack of 3 sheets.
6. Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14 x 6 inches.
7. Place ¼ cup turkey mixture on short end of each rectangle ; roll up, folding in edges of phyllo.
8. Place roll, seam side down, on ungreased cookie sheet.
9. Repeat with remaining phyllo and turkey mixture ; spray rolls with cooking spray.
10. Bake 15 to 20 minutes or until light golden brown ; serve warm.

Apricot sauce

• ¾ cup apricot preserves
• 1 tablespoon lime juice
• ½ teaspoon ground mustard

1. In 1-quart saucepan, mix all sauce ingredients.
2. Cook over low heat, tirring occasionally, just until preserves are melted.

BON APPÉTIT