Chinese Firecrackers Recipe

Ingredients
<br>- 1 teaspoon vegetable oil
<br>- 1/2 pound ground turkey breast
<br>- 1 cup chopped cabbage
<br>- 1/2 cup shredded carrots
<br>- 2 green onion, finely chopped
<br>- 1 tablespoon chile paste
<br>- 1 tablespoon white wine
<br>- 1 teaspoon cornstarch
<br>- 14 sheets phyllo dough
<br>- 4 teaspoons vegetable oil
<br>- 3/4 cup sweet and sour sauce
<br><p></p>Directions
<br>step 1: Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat.  Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender.  Stir in chili paste.  Mix wine and cornstarch; stir into turkey mixture.  Cook uncovered, stirring occasionally, until slightly thickened.
<br>step 2: Heat oven to 375 degreesF.  Cut stack of phyllo sheets crosswise in half.  Cover with waxed paper, then with damp towel to prevent them from drying out.  Place 1 half-sheet of phyllo on flat surface.  Brush with small amount of oil.  Top with second half-sheet of phyllo.  Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log.  Roll up phyllo and turkey mixture.  Twist phyllo 1 inch from each end to make firecracker shape.  Place on ungreased cookie sheet.  Repeat with remaining phyllo and turkey mixture.
<br>step 3: Brush firecrackers with remaining oil.  Bake 18 to 22 minutes or until phyllo is crisp and golden brown.  Serve with sweet-and-sour sauce.
<br>


Ingredients
- 1 teaspoon vegetable oil
- 1/2 pound ground turkey breast
- 1 cup chopped cabbage
- 1/2 cup shredded carrots
- 2 green onion, finely chopped
- 1 tablespoon chile paste
- 1 tablespoon white wine
- 1 teaspoon cornstarch
- 14 sheets phyllo dough
- 4 teaspoons vegetable oil
- 3/4 cup sweet and sour sauce

Directions
step 1: Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.
step 2: Heat oven to 375 degreesF. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.
step 3: Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.

Mastodon Share