1 tablespoon and 2 teaspoons vegetable oil
1/2 pound ground turkey
1-cup cabbage, finely chopped
1 medium shredded carrot
2 tablespoons green onion, finely chopped
1-tablespoon chili paste or puree
1-tablespoon dry white wine
1-teaspoon cornstarch
14 frozen phyllo dough pieces (13 x 9 inches), thawed
Sweet and sour sauce

Heat 1-teaspoon oil in large nonstick skillet. Cook ground turkey, cabbage, carrot and green onion over medium heat for about 5 minutes or until turkey is white. Stir in chili paste; mix wine and cornstarch and add to turkey mixture. Cook uncovered, stirring occasionally. Remove from heat.

Heat oven to 375 degrees. Cut phyllo dough in half crosswise and keep covered with a damp towel. Brush 1 piece phyllo dough with vegetable oil and top with a second piece of phyllo dough. Place about 2 tablespoons turkey mixture on the short end of the phyllo dough. Roll dough over turkey mixture, fold both ends over turkey mixture and continue to roll dough around filling (should look like a mini burrito). Repeat with remaining phyllo dough and turkey mixture. Bake on a baking sheet for 15-20 minutes or until dough is crispy and browned. Serve with sweet-and-sour sauce.

Makes 14 Servings
Serving Size: 1 egg roll