Chinese Firecrackers

Twisted in a crisp phyllo wrapping, these sweet and sour appetizers look like little firecrackers. Found in the Betty Crocker's Low Fat Cooking.

• Ready In: 35 mins
• Yields: 14 appetizers

Ingredients

• 1  teaspoon  safflower oil
• 1⁄2 lb ground turkey
• 1  cup cabbage (finely chopped)
• 1⁄2 cup carrot (shredded)
• 2  tablespoons green onions (finely chopped)
• 1  tablespoon  chili paste
• 1  tablespoon white wine
• 1  teaspoon cornstarch
• 1  cup  sweet and sour sauce
• 14  sheets  frozen phyllo dough, leaves 13x9-inch (thawed)
• 1  tablespoon  safflower oil
• 1  teaspoon  safflower oil

Directions

1. Heata 1tsp. oil in 10 inch skillet.
2. Cook ground turkey, cabbage, carrot, and onions in oil over medium heat for about 5 minutes, stirring frequently until turkey is done and veggies are tender crisp; stir in paste.
3. Mix wine and cornstarch ; stirring into turkey mixture.
4. Cook uncovered, stirring occasionally, until slightly thickened.
5. Heat oven to 375°F.
6. Cut phyllo leaves crosswise in half. Cover with damp cloth to keep from drying out.
7. Place 1 piece phyllo on flat surface, brush with small amount of oil', top with 2nd piece phyllo.
8. Place about 2 TBS turkey mixture on short end of phyllo; shape into about 4" log.
9. Roll up phyllo and turkey mixture. Twist phyllo 1" from each end to form firecracker shape.
10. Repeat with remaining phyllo and turkey mixture.
11. Brush firecrackers with remaining oil.
12. Bake on ungreased cookie sheet 18-22 minutes or until phyllo is crisp and golden brown.
13. Serve with sweet and sour sauce.