Description
A recipe for Sweet Peanut Egg Rolls

Ingredients

• Butter-flavor nonstick cooking spray
  
• 1 cup chopped dry roasted, unsalted peanuts
  
• 6 tablespoons low-fat or fat-free caramel sauce
  
• 1 teaspoon ground cinnamon, divided
  
• 2 tablespoons butter, melted
  
• 2 tablespoons honey
  
• 8 sheets phyllo dough

Preparation
Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick cooking spray; set aside. Stir together peanuts, caramel sauce and 1/2 teaspoon cinnamon in small bowl. Stir together butter, honey and remaining cinnamon in small bowl. Lay 1 sheet phyllo on a board (keep remaining dough covered with damp cloth). Spray phyllo with cooking spray and fold in half. Repeat steps for remaining phyllo. Brush phyllo very lightly with butter mixture, then spoon 2 tablespoons peanut mixture along one long edge of dough, leaving about 1/2 inch empty on both sides. Fold in 2 sides, then roll up tightly and place on prepared baking sheet. Repeat with remaining phyllo and butter and peanut mixtures. Brush rolls on all sides with any remaining butter mixture.

Bake 10 to 12 minutes, or until golden brown. Serve with additional warmed caramel sauce for dipping, if desired.

Nutrition
Nutritional analysis per egg roll: Calories: 210, Fat: 11g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 10mg, Sodium: 130mg, Carbohydrates: 25g, Fiber: 2g, Sugar: 9g, Protein: 5g, Vitamin A: 2%, Vitamin C: 0%, Calcium: 2%, Iron: 6%

Serves
Makes 8 egg rolls

Variations
no information available