Easy Phyllo Egg Rolls

Holiday Inspiration

Crispy, crunchy and flaky on the outside and full of traditional egg roll flavor on the inside. And the best thing is - they're fat-free. Serve them with a purchased sweet sour sauce.

1 lb ground turkey breast or ground chicken

4 cups coleslaw mix (from 1 lb bag)

3 tablespoons soy sauce

1 teaspoon grated ginger root

1/2 teaspoon five spice powder

1 small onion, chopped (1/4 cup)

2 cloves garlic, finely chopped

18 frozen (thawed) phyllo sheet 18x14 inches)

cooking spray

1. Heat oven to 350 degrees.  In 10 inch skillet, cook turkey or chicken 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.

2. Cover phyllo sheets with plastic wrap, then with a 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 stack of 3 sheets.  Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14x6 inches.

3. Place 1/4 cup turkey or chicken 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 and turkey or chicken mixture.  Spray rolls with cooking spray.  Baking 15 to 20 minutes or until light golden brown. Serve warm.