Instructions: Recipe ready phyllo dough sheets makes these spring rolls easy to prepare.

1. Spray a large, nonstick skillet with vegetable oil spray. Pour 1/2 teaspoon oil in the skillet, swirling to coat the bottom. Heat over medium-high heat for 1 minute. Saute the cabbage and garlic for 3 minutes, stirring constantly.

2. Add the green onions and bamboo shoots. Cook for 30 seconds, stirring constantly. Remove from the heat. Stir in the soy sauce and pepper.

3. Keeping unused phyllo covered with a damp towel to prevent drying, lightly spray 1 sheet of dough with vegetable oil spray. Working quickly, cut the dough into fourths. Put three of the quarter-sheets under the towel. On the fourth piece, put 1 rounded tablespoon of the cabbage mixture 2 to 3 inches from one end. Fold that end over filling, then fold in sides and roll tightly. Set aside, seam side down. Repeat with the remaining phyllo sheets and filling.

4. Spray or oil the skillet again. Heat over medium-high heat for 1 minute. Cook the spring rolls in skillet for 6 minutes, turning occasionally. Brush with sweet-and-sour sauce and serve.

5. Makes 4 servings, 3 spring rolls per serving; each 94 calories (16%

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