chinese firecrackers

Ingredients

• Servings: 14
• 1 teaspoon vegetable oil
• 1/2 pound ground turkey
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, finely chopped
• 1 tablespoon chile paste
• 1 teaspoon cornstarch
• 1 tablespoon white
• 14 sheets phyllo pastry dough, halved into triangles
• 4 teaspoons vegetable oil
• 3/4 cup sweet and sour sauce for dipping

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 55 mins


• preheat an oven to 375 degrees f (190 degrees c). grease a baking sheet.
• heat 1 teaspoon vegetable oil in a skillet over medium heat. cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. stir the chile paste through the vegetable mixture.
• whisk the cornstarch into the white in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. remove from heat and set aside to cool.
• place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. roll phyllo and turkey mixture. twist the log about 1 inch from each end to make a shape; place on greased cookie sheet. repeat with remaining phyllo and mixture until all are used. lightly brush the firecrackers with vegetable oil.
• bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. serve with the sweet and sour sauce.