These egg rolls are easy to make with phyllo sheets. Serve them with sweet-and-sour sauce. The best thing is, they are baked, not fried - and they are fat-free.
1 pound ground turkey
4 cups coleslaw mix (from bag)
3 tablespoons soy sauce
1 teaspoon grated ginger root
1/2 teaspoon five-spice powder
1 small onion, chopped
2 cloves garlic, finely chopped
18 frozen phyllo sheets (18x14-inches), thawed
Non-stick cooking spray
Step One: Heat oven to 350 degrees F. In medium skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients except phyllo and cooking spray. Cook 2 to 3 minutes, stirring occasionally, until coleslaw mix is wilted slightly.
Step Two: Cover phyllo sheets with plastic wrap, then with damp towel to keep them from drying out. Place 1 phyllo sheet on cutting board; spray with cooking spray. Repeat with 2 more phyllo sheets to make a stack of 3 sheets. Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14x6 inches.
Step Three: 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 ungreased 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.
18 egg rolls
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