Preparation time: 15 minutes
Cooking time: 14 minutes
Difficulty: Easy - for beginners
Dietary guidance: v n
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)
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 3â€“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 12â€“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.