Lighter Mini Spring Rolls With Lighter Plum Sauce - cooking recipe

Ingredients

PLUM SAUCE
6 ounces plum baby food, preferably strained plums with apples (1 jar)
3 tablespoons brown sugar, packed or 1 1/2 tablespoons Splenda brown sugar blend
2 tablespoons rice vinegar
1 inch fresh gingerroot, peeled
1 garlic clove, minced
SPRING ROLLS
2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 cup cabbage, finely shredded
1 small carrot, shredded (about 1/2 cup)
1 celery rib, finely chopped
2 garlic cloves, minced
1/2 lb ground turkey breast
8 sheets phyllo dough

Preparation

PREPARE PLUM SAUCE:
In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
Bring to a boil over medium-high heat, stirring constantly.
Remove from the heat and set aside to cool.
When cool, remove and discard the ginger.
PREPARE SPRING ROLLS:
Preheat the oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with nonstick spray. Coat a nonstick skillet with nonstick spray.
In a small bowl, stir together the soy sauce and sugar until smooth. Set aside until step 13.
Set the skillet over medium-high heat.
Add the cabbage, carrots, celery and garlic and cook, stirring, for 5 minutes, or until crisp tender.
Remove the vegetables from the skillet and set aside until step 14.
In the same skillet, cook the ground turkey, stirring, for 5 minutes, or until no longer pink.
Add the soy sauce mixture to the skillet and stir well.
Add the cooked vegetables and remove from the heat.
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.
Place 1 strip of phyllo on a work surface and lightly coat with nonstick spray.
Place 1 tablespoon of filling at the short end of the strip, centering it between the edges.
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.
Place the roll, seam side down, on a prepared baking sheet.
Repeat with the remaining phyllo sheets and filling.
Bake for 15 minutes, or until golden brown.
Serve hot with the plum sauce.