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Name: Phyllo Egg Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1/4 medium Red onion cut into; 2 Scallions cut into fine; 2 Stalks bok choy cabbage cut; 1/4 ts Ground coriander; 1/4 c Bean sprouts; 1 tb Reduced-sodium soy sauce; 2 tb Vegetable oil; 2 ts Sherry; 1/4 ts Cayenne pepper; 2 tb Red bell pepper chopped; Vegetable oil spray; 1 Stalk celery cut into fine; 3/4 c Green cabbage shredded; 1 ts Gingerroot, fresh grated; 2 tb Cilantro, fresh chopped; 1 ts Rice wine vinegar; 1/2 ts Garlic minced; 1 ts Dark sesame oil; 4 Snow peas cut into fine; 1 ts Plum wine; 6 Sheets phyllo dough

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INGREDIENTS

1/4 medium Red onion ; cut into
2 Scallions ; cut into fine
2 Stalks bok choy cabbage ; cut
1/4 ts Ground coriander
1/4 c Bean sprouts
1 tb Reduced-sodium soy sauce
2 tb Vegetable oil
2 ts Sherry
1/4 ts Cayenne pepper
2 tb Red bell pepper ; chopped
Vegetable oil spray
1 Stalk celery ; cut into fine
3/4 c Green cabbage ; shredded
1 ts Gingerroot, fresh ; grated
2 tb Cilantro, fresh ; chopped
1 ts Rice wine vinegar
1/2 ts Garlic ; minced
1 ts Dark sesame oil
4 Snow peas ; cut into fine
1 ts Plum wine
6 Sheets phyllo dough

Servings

INSTRUCTIONS

1. Combine oil the vegetables except the bean sprouts. In a small bowl, combine the liquid seasonings, cayenne pepper, and coriander. 2. Heat the oil in a wok or large skillet over high heat. Add the ginger and garlic and stir fry, stirring constantly, for 30 seconds or until fragrant. Add the vegetables and stir-fry for 2 minutes or until slightly cooked but still crisp. Add the liquids and stir fry for 1 minute. 3. Remove from the heat and stir in the cilantro, bean sprouts, and sesame oil. Set aside. 4. Preheat the oven to 375 degrees. Carefully separate a sheet of phyllo and place about 3/4 cup of the vegetable filling in the center of one of the shorter ends of the rectangle. Fold the sides around the filling to enclose it and then roll the phyllo into an egg roll. Place on a baking sheet seam side down. 5. Spray the rolls lightly with vegetable oil spray and Hake for 10 to 12 minutes in the center of the oven or until the rolls are golden brown. Note: The filling can be prepared up to two days in advance and kept tightly covered with plastic wrap in the refrigerator. Or the rolls can be baked and reheated in a 350-degree oven for five to seven minutes. If baking in advance, it is advisable to slightly undercook them. Do not reheat in a microwove oven. Total time: 35 minutes Per Serving: 92 calories, 0 cholesterol, 1 g fat, 110 mg sodium >From cookbook collection of Brenda Adams Note: PatH of Riverside discovered this little book, subtitled: Delicious Eating for a Lifetime of Good Health. I picked up a copy for $6.98 (discounted at Powells Bookstore, Portland, Oregon). The recipes ALL look good. Recipe by: Ellen Brown, The Gourmet Gazelle Cookbook; badams Posted to MC-Recipe Digest V1 #388 by Brenda Adams on Jan 25, 1997.

NOTES

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Phyllo Egg Rolls

1/4 medium Red onion cut into
2 Scallions cut into fine
2 Stalks bok choy cabbage cut
1/4 ts Ground coriander
1/4 c Bean sprouts
1 tb Reduced-sodium soy sauce
2 tb Vegetable oil
2 ts Sherry
1/4 ts Cayenne pepper
2 tb Red bell pepper chopped
 Vegetable oil spray
1 Stalk celery cut into fine
3/4 c Green cabbage shredded
1 ts Gingerroot, fresh grated
2 tb Cilantro, fresh chopped
1 ts Rice wine vinegar
1/2 ts Garlic minced
1 ts Dark sesame oil
4 Snow peas cut into fine
1 ts Plum wine
6 Sheets phyllo dough

1. Combine oil the vegetables except the bean sprouts. In a small bowl,  combine the liquid seasonings, cayenne pepper, and coriander.    2. Heat the oil in a wok or large skillet over high heat. Add the ginger  and garlic and stir fry, stirring constantly, for 30 seconds or until  fragrant. Add the vegetables and stir-fry for 2 minutes or until slightly  cooked but still crisp. Add the liquids and stir fry for 1 minute.    3. Remove from the heat and stir in the cilantro, bean sprouts, and sesame  oil. Set aside.    4. Preheat the oven to 375 degrees. Carefully separate a sheet of phyllo  and place about 3/4 cup of the vegetable filling in the center of one of  the shorter ends of the rectangle. Fold the sides around the filling to  enclose it and then roll the phyllo into an egg roll. Place on a baking  sheet seam side down.    5. Spray the rolls lightly with vegetable oil spray and Hake for 10 to 12  minutes in the center of the oven or until the rolls are golden brown.    Note: The filling can be prepared up to two days in advance and kept  tightly covered with plastic wrap in the refrigerator. Or the rolls can be  baked and reheated in a 350-degree oven for five to seven minutes. If  baking in advance, it is advisable to slightly undercook them. Do not  reheat in a microwove oven.    Total time: 35 minutes    Per Serving: 92 calories, 0 cholesterol, 1 g fat, 110 mg sodium    >From cookbook collection of Brenda Adams<adamsfmle@sprintmail.com>    Note: PatH of Riverside discovered this little book, subtitled: Delicious  Eating for a Lifetime of Good Health. I picked up a copy for $6.98  (discounted at Powells Bookstore, Portland, Oregon). The recipes ALL look  good.    Recipe by: Ellen Brown, The Gourmet Gazelle Cookbook; badams    Posted to MC-Recipe Digest V1 #388 by Brenda Adams  <adamsfmle@sprintmail.com> on Jan 25, 1997.

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Nutrition

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Serving Size: 1 Serving (371g)
Recipe Makes: 6

Calories: 150
Calories from Fat: 41 (27%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 422.5mg		15 %
Potassium 629.7mg		17 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 15.9g
Protein 5.8g		8 %
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Calories per serving: 150

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