PHYLLO TURKEY EGG ROLLS

1 lb lean ground turkey breast (no skin)

4 cups coleslaw mix (approximately 8-oz)
1/4 cup chopped green onions
3 tbsp reduced-sodium soy sauce
2 garlic cloves, minced
1/2 tsp Chinese five-spice powder
1 tsp grated fresh gingerroot
25 sheets phyllo dough (14" x 9")
Refrigerated butter-flavored spray
Sweet and Sour Sauce for dipping, optional
Hot mustard for dipping, optional

Crumble turkey into a large nonstick skillet and cook over medium heat until no longer pink, stirring often; drain. Add the next six ingredients and cook 2-3 minutes or until coleslaw is wilted. Remove from heat.

Place on phyllo sheet on work surface with the long side facing you; Spritz with the butter spray and brush to evenly cover. Repeat with two more sheets of phyllo. (It is important to keep the remaining phyllo sheets covered with waxed paper to prevent drying out.) Cut the stack in half widthwise.

Place 1/4 cup of the turkey mixture along one short side of the stack. Fold in the long sides, starting at edge of filling and roll up tightly. Place seam side down on an ungreased baking sheet. Spritz with the butter spray. Continue process until all ingredients are used up.

Bake at 350 degrees 25-30 minutes then broil up to 5 minutes until golden brown.

Serve warm with your choice of the sauces, if desired.

Yield: 16 egg rolls.
Per roll: 108 calories, 4 g (1 g saturated) fat, 12g carbs (1 g fiber), 7 protein
Diabetic exchanges: 1 starch, 1 lean meat

Note: This recipe and photo are from TOH 2008.