Crispy Baked Phyllo Egg Rolls


1 lb ground turkey breast
4 cups coleslaw mix (from 1-lb bag)
3 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon five-spice powder
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
18 frozen (thawed) phyllo sheets (18x14 inches)
Cooking spray


Heat oven to 350°F. In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain all remaining fat. 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.

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