Apple-Ginger Egg Rolls

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Difficulty: Easy - for beginners
Serves: 10

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: dessert ·

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)

Method

1. Preheat oven to 400°F (200°C). Grate ginger using Microplane(R) 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(R). 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

Nutrients per serving: (2 egg rolls): 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

Cook's Tip: 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.

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