Asian phyllo rolls with honey-apricot dipping sauce
3 Tbsp, seasoned
4 tsp, fresh, peeled and minced
2 medium clove(s), minced
Dark sesame oil
Crushed red pepper flakes
Uncooked extra lean ground turkey breast
Frozen mixed vegetables
2 cup(s), Asian-style, thawed, patted dry, and chopped
Uncooked bok choy
1 cup(s), chopped
Low sodium soy sauce
8 sheet(s), (12 x 17-inch), thawed according to package directions
- To make the sauce, combine the preserves, vinegar, honey, 2 teaspoons of the ginger, the garlic, 1 teaspoon of the sesame oil, and the crushed red pepper in a bowl. Cover and refrigerate.
- To make rolls, heat canola oil in a large nonstick skillet over medium-high heat. Add turkey and brown, about 6 minutes. Add vegetables and bok choy. Cook, stirring until tender, about 4 minutes. Stir in soy sauce, water, remaining 2 teaspoons ginger and 1 teaspoon sesame oil, and the sugar. Cook 5 minutes. Let cool.
- Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray. Place one sheet of phyllo with the short side facing you on a work surface. Lightly spray the phyllo sheet with nonstick spray. Then fold it in half lengthwise. Place 1⁄2 cup of the filling in the center of the bottom end of the phyllo. Fold in the sides then roll up to completely enclose the filling. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with remaining phyllo and filling to make 8 rolls. Bake until light golden, 15–20 minutes. Serve with the dipping sauce. Yields 1 roll with 2 tablespoons dipping sauce per serving.