Baked Egg Rolls 3
Source of Recipe
1 tablespoon olive 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
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.
Serving Size: 2 egg rolls
Serves 16 | Calories 179 | Fat 6 gr | Cholesterol 17 mg | Sodium 216 mg | Carb 3 grams | Fiber 1 gr | WW points 4