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Ham Phyllo Rolls

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CATEGORY CUISINE TAG YIELD
Grains Appetizers, Crocker 15 Appetizers

INGREDIENTS

4 oz Bean sprouts, chopped
1 c Chopped fully cooked smoked ham
1 sm Onion, chopped
1 tb Margarine or butter
2 c Bite-size pieces spinach
1/2 c Chopped water chestnuts
1 tb Finely chopped gingerroot
2 ts Cornstarch
2 ts Soy sauce
5 Frozen phyllo leaves, thawed
1 tb Margarine or butter, melted
2 tb Dry mustard
1 tb Plus 1 1/2 ts cold water

INSTRUCTIONS

Rinse bean sprouts under running cold water; drain. Cook and stir ham,
onion and 1 tb margarine in 10-inch skillet until onion is tender. Stir in
bean sprouts, spinach, water chestnuts and gingerroot; cook and stir 2
minutes. Stir in cornstarch and soy sauce.
Cut stack of phyllo leaves lengthwise into halves. Cut each half crosswise
into thirds to make 30 squares, about 5 1/2 x 5 1/2 inches. Cover squares
with waxed paper, then with damp towel to prevent them from drying out.
Heat oven to 350F. For each roll, use 2 phyllo squares. Place about 2 tb
ham mixture slightly below center of square. Fold corner of square closest
to filling over filling, tucking point under filling. Fold in and overlap
the 2 opposite corners. Roll up; place seam side down on greased cookie
sheet. Repeat with remaining phyllo squares. Brush roqls with 1 tb
margarine. Bake until golden brown, about 25 minutes. Mix mustard and water
until smooth; let stand 5 minutes. Serve with rolls. 15 appetizers; 75
calories per appetizer.
Do-ahead Tip: Before baking, place rolls on greased cookie sheet. Cover
tightly with plastic wrap. Refrigerate up to 24 hours. Brush rolls with
margarine. Bake in 350F oven until golden brown, about 25 minutes.
Source: Betty Crockers Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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