Asian

Supper-size egg rolls (from Rachel Ray) is for Dinner.

Supper-size egg rolls (from Rachel Ray) takes several minutes to prepare.

Supper-size egg rolls (from Rachel Ray) takes several minutes to cook.

Supper-size egg rolls (from Rachel Ray) makes 4 servings.

The ingredients for Supper-size egg rolls (from Rachel Ray) are:

2 tsp canola oil
1/2 lb ground turkey
2 small celery ribs, finely chopped
a handful shiitake mushroom caps, chopped
1/2 head of nappa cabbage, shredded
a handful of bean sprouts
1/4 C drained water chestnuts, chopped
2 garlic cloves, finely chopped
1-inch piece fresh ginger, peeled & grated
1 egg
2 TBS tamiri or light soy sauce
16 (13x17-inch) sheets frozen phyllo dough, defrosted
3-4 TBS milk for brushing dough
duck sauce to pass at the table.

Here is how you make Supper-size egg rolls (from Rachel Ray):

Place the oven rack in the center position and preheat the oven to 400.Heat the canola oil in a large nonstick skillet over high heat. Add the ground chicken and brown for 2-3 minutes, breaking it up with a wooden spoon as it cooks. Add the celery and mushrooms and stir-fry for 1 minute, then add the cabbage, bean sprouts, water chestnuts, garlic, and ginger. Stir-fry for 2-3 minutes more. Stir in the soy sauce, transfer to a bowl, and cool.Once the mixture is cool enough to handle, pour the egg over the mixture and combine. This will help the filling keep its shape when you bake the rolls.Roll out one sheet of phyllo dough on a large work surface. Lightly spray entire sheet with cooking oil, paying extra attention the the perimeter. Place another whole sheet of phyllo on top of the first one and fold both sheets in half widthwise. Pile one eighth of the pork mixture onto the dough 2 inches from the bottom and from each side. Tuck the bottom up and fold both sides in, then roll and wrap upward to the top edge of the dough. Each pastry will resemble a large egg roll. Brush the seam and ends of the roll with milk and set the roll seam side down on a baking sheet. Make 7 more rolls. Bake for 15 minutes or until lightly golden all over. Serving Size: 2 egg rolls equals one serving.Number of Servings: 4Recipe submitted by SparkPeople user TMHENNIGAR.

The nutritional information for Supper-size egg rolls (from Rachel Ray) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 417.8

• Total Fat: 12.3 g
• Cholesterol: 86.2 mg
• Sodium: 869.6 mg
• Total Carbs: 56.4 g
• Dietary Fiber: 3.0 g
• Protein: 19.8 g

Supper-size egg rolls (from Rachel Ray) is Asian cuisine.

The dietary needs meet for Supper-size egg rolls (from Rachel Ray) is Low Fat