Lighter Mini Spring Rolls With Lighter Plum Sauce

"Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". The (vegan) plum sauce has been published on Zaar on its own as Recipe #347267 #347267. Vegetarians can consider substituting TVP crumbles for the ground turkey breast."
 
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Ready In:
1hr 4mins
Ingredients:
13
Yields:
24 spring rolls
Serves:
12
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ingredients

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directions

  • PREPARE PLUM SAUCE:

  • In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
  • Bring to a boil over medium-high heat, stirring constantly.
  • Remove from the heat and set aside to cool.
  • When cool, remove and discard the ginger.
  • PREPARE SPRING ROLLS:

  • Preheat the oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with nonstick spray. Coat a nonstick skillet with nonstick spray.
  • In a small bowl, stir together the soy sauce and sugar until smooth. Set aside until step 13.
  • Set the skillet over medium-high heat.
  • Add the cabbage, carrots, celery and garlic and cook, stirring, for 5 minutes, or until crisp tender.
  • Remove the vegetables from the skillet and set aside until step 14.
  • In the same skillet, cook the ground turkey, stirring, for 5 minutes, or until no longer pink.
  • Add the soy sauce mixture to the skillet and stir well.
  • Add the cooked vegetables and remove from the heat.
  • Arrange the sheets of phyllo dough in one stack. Cut crosswise into 3 strips. Transfer 2 stacks of the strips to waxed paper and cover with plastic wrap to prevent drying out as you work.
  • Place 1 strip of phyllo on a work surface and lightly coat with nonstick spray.
  • Place 1 tablespoon of filling at the short end of the strip, centering it between the edges.
  • Roll up the strip and filling one-third of the way. Fold the right and left sides of the phyllo over the filling and continue rolling to the end.
  • Place the roll, seam side down, on a prepared baking sheet.
  • Repeat with the remaining phyllo sheets and filling.
  • Bake for 15 minutes, or until golden brown.
  • Serve hot with the plum sauce.

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