1 lb. Ground Turkey Breasts
4 Cups Coleslaw Mix (16 oz. bag)
3 tbsp. Soy Sauce
1 tsp. Grated Gingerroot
1/2 tsp. Five Spice Powder
1 Small Onion, Chopped (1/4 Cup)
2 cloves Garlic, Finely Chopped
18 Frozen Phyllo Sheets (16 x 12 Sheets), Thawed
Cooking Spray

Heat oven to 350. Cook turkey in skillet over medium high heat, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients except phyllo and cooking spray. Cook 2-3 Minutes, stirring occasionally, until coleslaw mix is wilted.

Cover phyllo with plastic wrap, then with damp towel to keep them from drying out. Place 1 phyllo sheet on cutting board; spray with cooking spray. Repeat with 2 more sheets to make stack of 3 sheets. Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 12 x 5 inches.

Place 1/4 cup turkey mixture on short end of each rectangle; roll up, folding in edges of phyllo. Place roll, seam side down, on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Spray rolls with cooking spray.

Bake 15-20 minutes or until lightly brown. serve warm.

Make 18 egg rolls.