---------- Recipe via Meal-Master (tm) v8.02

     Title: HAM PHYLLO ROLLS
Categories: Appetizers, Crocker
     Yield: 15 appetizers

     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

 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

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