ground turkey chinese spring rolls

How To Make ground turkey chinese spring rolls

• 1

  In 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.
• 2

  Drain thoroughly.
• 3

  In medium bowl, combine turkey mixture, bok choy, onions, soy sauce, sherry and oil.
• 4

  On clean, dry counter, layer phyllo sheets into a stack and cut into 2 (18 x 7 inch) rectangles.
• 5

  Work with one rectangle of phyllo at a time. (Keep remaining phyllo covered with a damp cloth following package directions.)
• 6

  Coat rectangle of phyllo with nonstick cooking spray.
• 7

  On counter arrange phyllo sheet to that 7 inch side is parallel to counter edge.
• 8

  Place 1/4 cup of turkey mixture in 5 inch strip, 1 inch away from bottom and side edges of phyllo.
• 9

  Fold 1 inch bottom edge of phyllo over filling and fold longer edges of phyllo toward center; roll up, jelly roll style.
• 10

  Phyllo may break during rolling, but will hold filling once the roll is completed.
• 11

  Repeat process with remaining rectangles of phyllo and filling to make remaining spring rolls.
• 12

  Place rolls, seam side down, on 2 cookie sheets coated with nonstick cooking spray.
• 13

  Coat tops of rolls with nonstick cooking spray.
• 14

  Bake 14 to 16 minutes or until all surfaces of rolls are golden brown.
• 15

  Preheat oven to 400.
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