Recipe of the Month: Asian Phyllo Rolls

While I don't normally post recipes, unless its some fabulous new juice, I have had multiple people beg for the recipe of this dish that I made for a baby shower I hosted this past weekend.  So, without further ado -

Ingredients:
1/2 cup apricot preserves
3 tablespoons seasoned rice vinegar
1 talbespoon honey
4 teaspoons minced peeled fresh ginger
2 garlic gloves, minced
2 teaspoons Asian (dark) sesame oil
(I used Macadamia Nut oil as I could not find this type of oil and it was what I had on hand)
1/4 teaspoon crushed red pepper
2 teaspoons canola oil
1/2 pound ground skinless turkey breast
(I used 9 ounces of cubed chicken breast)
2 cups frozen Asian-style vegetables, thawed, patted dry, and chopped
(I threw them in frozen and unchopped -again worked very well)
1 cup chopped bok choy
2 tablespoons reduced-sodium soy sauce (I used Bragg's Liquid Aminos instead)
2 tablespoons water
1 teaspoon sugar
8 (12x17 inch) sheets phyllo dough, thawed according to package directions

Dipping Sauce:
Combine the preserves, vinegar, honey, 2 teaspoons of the ginger, the garlic, 1 teaspoon of the sesame oil, and the crushed red pepper in a bowl.  Cover and refrigerate.
(I did not add the crushed red pepper as I didn't want it to be too spicy for the mom-to-be or any of the older ladies at the party -tasted just wonderful without so I would say the pepper is optional)

Rolls:
Heat canola oil in a large nonstick skilled over medium-high heat.  Add turkey and brown, about 6 minutes.  Add vegetabels and bok choy.  Cook, stirring until tender, about 4 minutes.  Stir in soy sauce, water, remaining 2 tablespoons ginger and 1 teaspoon of sesame oil, and the sugar.  Cook 5 minutes.  Let cool.

Preheat the oven to 400^o F. Spray a large baking sheet with nonstick spray.  Place on sheet of phyllo with the short side facing you on a work surface.  Lightly spray the phyllo with nonstick spray, then fold it in half lengthwise.  Place 1/2 cup of the filling in the center of the bottom end of the phyllo.  Fold in the sides then roll up to completely enclose the filling.  Place the rol, seam-side down, on the baking sheet.  Lightly spray the roll with nonstick spray.  Repeat with remaining phyllo and filling to make 8 rolls.  Bake
until light golden, 15-20 minutes.  Serve with dipping sauce.

Serves 8 (I cut them in half for 16)
Serving size 1 roll with 2 tablespoons dipping sauce
168 Cal, 5g Fat, 1g Sat Fat, 0g Trans fat, 19mg Chol, 380mg Sod, 25g Carb, 1g Fiber, 9g Prot, 24mg Calcium.

As this came from an old Weight Watchers cookbook it has a 3 point value.
(Calculations will be varied based on changes I made to the recipe)

ENJOY!!!!