HAM PHYLLO ROLLS

Ingredients:

• 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

Preparation:

• 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 ro