Apple-Ginger Egg Rolls

INGREDIENTS

1 1-in. (2.5-cm) piece peeled fresh gingerroot

2 large Granny Smith apples, peeled

1/4 cup (50 mL) granulated sugar

2 tsp (10 mL) cornstarch

1/4 tsp (1 mL) ground cinnamon

2 oz (60 g) reduced-fat cream cheese (Neufchâtel), softened

10 sheets (9 x 14 in./23 x 35 cm) thawed frozen phyllo dough

1 tbsp (15 mL) butter, melted

   Powdered sugar (optional)

DIRECTIONS

1

Preheat oven to 400°F (200°C). Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tsp (10 mL). Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine ginger, apples, granulated sugar, cornstarch and cinnamon in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 3-–4 minutes or until thickened and bubbly; stir. Cool 5 minutes. Add cream cheese; mix well.

2

Lay one sheet of the phyllo on Cutting Board; spray with nonstick cooking spray. Fold phyllo in half crosswise. Cut folded sheet in half lengthwise, leaving folded edge intact. Spoon a rounded 1 tbsp (15 mL) of the filling to within 1 in. (2.5 cm) of folded edge of phyllo using Adjustable Measuring Spoon, leaving a 1-in. (2.5-cm) border on each side. Lift folded edge of phyllo up over filling, tucking phyllo tightly around filling. Fold sides of phyllo in toward center; gently roll up. Repeat with remaining phyllo and filling.

3

Place egg rolls, seam sides down, onto Large Bar Pan; lightly brush with melted butter using Chef's Silicone Basting Brush. Bake 12–-14 minutes or until egg rolls are golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with powdered sugar, if desired.

Yield:

  ,
10 servings of 2 egg rolls

Nutrients per serving:

Calories 100, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 2 g, Sodium 80 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in refrigerator for up to 2 weeks or freeze for up to 2 months.