*  Exported from  MasterCook  *
 Recipe By     : Light Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : ground turkey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         ground turkey
    1      clove         garlic -- pressed
    1 1/2  teaspoons     minced ginger
    2      cups          thinly sliced bok choy
      1/2  cup           thinly sliced green onions
    2      tablespoons   soy sauce
    1      teaspoon      dry sherry
    1      teaspoon      sesame oil
    8      sheets        phyllo pastry
 Preheat oven to 400°F. In medium nonstick skillet, over medium high heat,
 cook and stir turkey, garlic and ginger 4 to 5 minutes or until turkey is no
 longer pink. Drain thoroughly.
 In medium bowl, combine turkey mixture, bok choy, onions, soy sauce, sherry
 and oil.
 On clean, dry counter, layer phyllo sheets into a stack and cut into 2 (18 x
 7 inch) rectangles. Work with one rectangle of phyllo at a time. (Keep
 remaining phyllo covered with a damp cloth following package directions.)
 Coat rectangle of phyllo with nonstick cooking spray. On counter arrange
 phyllo sheet to that 7 inch side is parallel to counter edge. Place 1/4 cup
 of turkey mixture in 5 inch strip, 1 inch away from bottom and side edges of
 phyllo. Fold 1 inch bottom edge of phyllo over filling and fold longer edges
 of phyllo toward center; roll up, jelly roll style. Phyllo may break during
 rolling, but will hold filling once the roll is completed.
 Repeat process with remaining rectangles of phyllo and filling to make
 remaining spring rolls. Place rolls, seam side down, on 2 cookie sheets
 coated with nonstick cooking spray. Coat tops of rolls with nonstick cooking
 spray. Bake 14 to 16 minutes or until all surfaces of rolls are golden
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 NOTES : Calories: 308.4 (38.4% from fat)
 Fat: 12.9g
 cholesterol: 90mg
 Carbohydrate: 22.7g
 Fiber: .7g
 Sodium: 827mg
 Nutr. Assoc. : 0 0 0 183 0 0 0 0 0