Phyllo Turkey Egg Rolls Recipes

EASY PHYLLO EGG ROLLS

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook turkey 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.
• Cover phyllo sheets with plastic wrap, then with 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.
• Place 1/4 cup turkey 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 mixture. Spray rolls with cooking spray. Bake 15 to 20 minutes or until light golden brown. Serve warm.

EASY PHYLLO EGG ROLLS

Steps:

• Heat oven to 350°F In 10-inch skillet, cook turkey 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.
• Cover phyllo sheets with plastic wrap, then with 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.
• Place 1/4 cup turkey 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 mixture. Spray rolls with cooking spray. Bake 15 to 20 minutes or until light golden brown. Serve warm.

BAKED TURKEY EGG ROLLS

Steps:

• Mix soy sauce and cornstarch. Spray nonstick wok or 10-inch nonstick skillet with cooking spray; heat over high heat. Add cabbage, bean sprouts, carrot and onions; stir-fry 5 to 7 minutes or until cabbage is wilted. Remove mixture from wok.
• Add turkey, five-spice powder and gingerroot to wok; stir-fry over medium heat until turkey is no longer pink. Add soy sauce mixture and cabbage mixture; cook and stir about 1 minute or until thickened. Cool turkey mixture.
• Place 1/4 cup turkey mixture slightly below center of egg roll skin. (Cover remaining skins with dampenend towel to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner with water; roll up enclosed filling to seal. Repeat with remaining egg roll skins and turkey mixture. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)
• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place egg rolls, seam sides down, on cookie sheet. Lightly spray egg rolls with cooking spray. Bake 15 to 20 minutes or until golden brown.

TURKEY-FETA PHYLLO BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium high heat. Cook onion in butter 5 minutes, stirring occasionally, until onion is tender. Add turkey; cook 8 to 9 minutes or until turkey is no longer pink. Add spinach and garam masala, stirring until blended. Cool 5 minutes.
• Stir cheese, pine nuts, salt and egg into turkey mixture until well blended. Spoon into baking dish.
• Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on top of turkey mixture; spray with cooking spray. Repeat with remaining 4 phyllo sheets; spray top sheet. Bake 15 to 20 minutes or until phyllo is crisp and golden brown.

TURKEY EGG ROLLS

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce.