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1
PREPARE PLUM SAUCE:
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In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
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3
Bring to a boil over medium-high heat, stirring constantly.
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4
Remove from the heat and set aside to cool.
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5
When cool, remove and discard the ginger.
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6
PREPARE SPRING ROLLS:
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Preheat the oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with nonstick spray. Coat a nonstick skillet with nonstick spray.
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8
In a small bowl, stir together the soy sauce and sugar until smooth. Set aside until step 13.
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9
Set the skillet over medium-high heat.
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10
Add the cabbage, carrots, celery and garlic and cook, stirring, for 5 minutes, or until crisp tender.
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11
Remove the vegetables from the skillet and set aside until step 14.
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12
In the same skillet, cook the ground turkey, stirring, for 5 minutes, or until no longer pink.
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13
Add the soy sauce mixture to the skillet and stir well.
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14
Add the cooked vegetables and remove from the heat.
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15
Arrange the sheets of phyllo dough in one stack. Cut crosswise into 3 strips. Transfer 2 stacks of the strips to waxed paper and cover with plastic wrap to prevent drying out as you work.
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16
Place 1 strip of phyllo on a work surface and lightly coat with nonstick spray.
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17
Place 1 tablespoon of filling at the short end of the strip, centering it between the edges.
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18
Roll up the strip and filling one-third of the way. Fold the right and left sides of the phyllo over the filling and continue rolling to the end.
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Place the roll, seam side down, on a prepared baking sheet.
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20
Repeat with the remaining phyllo sheets and filling.
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21
Bake for 15 minutes, or until golden brown.
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22
Serve hot with the plum sauce.
