Recipe: Phyllo Egg Rolls (using ground turkey)

PHYLLO EGG ROLLS

1 pound ground turkey breast
4 cups packaged coleslaw mix
3 tablespoons reduced-sodium soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon five-spice powder
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
18 (16 12-inch) frozen phyllo sheets, thawed*
Cooking spray

Heat oven to 350 degrees F.

Cook turkey in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until no longer pink; drain.

Stir in remaining ingredients except phyllo sheets and cooking spray. Cook 2 to 3 minutes, stirring occasionally, until coleslaw mix is wilted; remove from heat.

Unroll phyllo sheets; cover sheets with waxed paper, then with damp towel to prevent them from drying out. Place 1 phyllo, sheet on cutting board; spray with cooking spray. Repeat with 2 more phyllo sheets to make stack of 3 sheets. Cut stack of phyllo sheets crosswise into thirds to make 3 rectangles, about 12 5-inches.

Spray cookie sheet with cooking spray. Place 1/4 cup turkey mixture on short end of each rectangle; roll up, folding in edges of phyllo. Place roll, seam side down, on cookie sheet.

Repeat with remaining phyllo sheets, and turkey mixture. Spray rolls with cooking spray.

Bake 15 to 20 minutes or until light golden brown. Serve warm.

*To prevent phyllo sheets from becoming dry and brittle, keep them in their wrapping until you have prepared the turkey filling.

Makes 18
Adapted from source: Betty Crocker