Ingredients:
1 tablespoon
vegetable oil
1/2 pound ground
turkey breast
1 cup shredded
cabbage
1 medium shredded
carrot
2 tablespoons
green onion, finely chopped
1 tablespoon
chili paste or puree
1 tablespoon
dry white wine
1 teaspoon
cornstarch
16 frozen phyllo
dough pieces (13 x 9 inches), thawed
Instructions:
Spray a large
nonstick skillet with cooking spray and heat over medium heat.
Add ground turkey
breast and cook until partially browned, approximately 5 minutes.
Add cabbage,
carrot and green onion and continue cooking until turkey is no longer pink,
approximately 5 minutes.
Stir in chili
paste; mix wine and cornstarch and add to turkey mixture. Cook uncovered,
stirring occasionally.
Remove from
heat.
Heat oven to
375 degrees.
Cut thawed phyllo
dough in half crosswise and keep covered with a damp towel.
Brush 1 piece
phyllo dough with vegetable oil and top with a second piece of phyllo dough.
Place about
2 tablespoons turkey mixture on the short end of the phyllo dough.
Roll dough over
turkey mixture, fold both ends over turkey mixture and continue to roll
dough around filling.
Place egg roll
seam side down on a baking sheet sprayed with nonstick cooking spray.
Repeat with
remaining dough and filling.
Bake on a baking
sheet for 15-20 minutes or until dough is crispy and browned.
Serve with your
favorite sauce
Servings:
16
Nutrition
Facts: 2 egg rolls
Amount Per
Serving: Calories 179
Fat 6 g, Cholesterol
17 mg,
Sodium 216
mg,
Courtesy Of: http://www.24hourfitness.com
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