Ground Turkey Chinese Spring Rolls
ginger root, minced
thinly sliced bok choy
green onions, finely chopped
2In medium nonstick skillet, over medium high heat, cook and stir turkey, garlic and ginger 4 to 5 minutes or until turkey is no longer pink.
4In medium bowl, combine turkey mixture, bok choy, onions, soy sauce, sherry and oil.
5On clean, dry counter, layer phyllo sheets into a stack and cut into 2 (18 x 7 inch) rectangles.
6Work with one rectangle of phyllo at a time. (Keep remaining phyllo covered with a damp cloth following package directions.)
7Coat rectangle of phyllo with nonstick cooking spray.
8On counter arrange phyllo sheet to that 7 inch side is parallel to counter edge.
9Place 1/4 cup of turkey mixture in 5 inch strip, 1 inch away from bottom and side edges of phyllo.
10Fold 1 inch bottom edge of phyllo over filling and fold longer edges of phyllo toward center; roll up, jelly roll style.
11Phyllo may break during rolling, but will hold filling once the roll is completed.
12Repeat process with remaining rectangles of phyllo and filling to make remaining spring rolls.
13Place rolls, seam side down, on 2 cookie sheets coated with nonstick cooking spray.
14Coat tops of rolls with nonstick cooking spray.
15Bake 14 to 16 minutes or until all surfaces of rolls are golden brown.