These Apple-Ginger Eggrolls taste like awesome little rolls of Apple-Pie!
2 large Granny Smith apples, peeled
1/4 cup granulated sugar
2 tsp cornstarch
1/4 tsp ground cinnamon
2 oz reduced-fat cream cheese
10 sheets thawed frozen phyllo dough
1 tbsp melted butter
What to do:
Combine ginger, apples, granulated sugar, cornstarch and cinnamon in large bowl.
Cool 5 minutes. Add cream cheese; mix well.
Cook’s Tip From PAMPERED CHEF: Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in refrigerator for up to 2 weeks or freeze for up to 2 months.
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