baked eggrolls

phyllo dough makes these eggrolls easy to roll—try with a side of Wiki (Fast) Rice (on page 61)

 INGREDIENTS

1 Tbsp vegetable oil
2 tsp sesame oil (optional)
2 tsp ginger, minced (or ½ tsp dried)
2 tsp garlic, minced (about 2 cloves)
4 C cabbage (napa or Chinese), rinsed
and shredded
2 C carrots, peeled and sliced thinly
on an angle (julienned)
2 C grilled boneless, skinless chicken
breast, cut into strips (about
4 small breasts) (Leftover
Friendly)
1 tsp lite soy sauce
8 phyllo dough sheets
Nonstick cooking spray

 DIRECTIONS

1. Preheat oven to 400 ºF.
2. Heat vegetable and sesame oils in a large wok or sauté pan
over medium heat.
3. Add ginger and garlic. Stir fry quickly, about 30–45 seconds.
4. Add cabbage and carrots. Continue stir frying until the
cabbage is soft, about 2–3 minutes.
5. Add chicken and soy sauce. Toss well and heat through.
6. Remove mixture from the pan, and place in a large colander
to drain.
7. To assemble eggrolls, cover layers of phyllo with a damp cloth to
stay moist. Place one sheet of phyllo dough on a cutting board.
Spray it lightly with cooking spray. Top with another layer of
phyllo dough, and spray again. Repeat for a total of four layers.
Prepare a second stack with the remaining four layers.
8. Cut layered dough into four squares. Divide filling evenly
(about 1 cup portions) into the center of each stack of squares.
Fold one corner of the square into the middle (on top of the
filling). Fold in the two sides, and roll the eggroll over so the
folded parts are on the bottom.
9. Place the rolls on a nonstick baking sheet, and bake for
15–20 minutes, or until brown and crisp and chicken is
reheated. Serve immediately.