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.
