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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Chinese Firecrackers |
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Serves: 14 Print this RecipeTwisted in a crisp phyllo wrapping, these sweet-and-sour appetizers look like little firecrackers. 1 tablespoon plus 2 teaspoons vegetable oil 1/2 pound ground turkey 1 cup finely chopped cabbage 1/2 cup shredded carrots (about 1 medium) 2 tablespoons finely chopped green onions (with tops) 1 tablespoon chili paste or puree 1 tablespoon dry white wine 1 teaspoon cornstarch 14 frozen phyllo pastry leaves (13 x 9 inches), thawed 3/4 cup sweet and sour sauce Heat 1 teaspoon oil in 10-inch nonstick skillet. Cook ground turkey, cabbage, carrot and green onions in oil over medium heat about 5 minutes, stirring frequently, until turkey is done and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened. Heat oven to 375°. Cut phyllo leaves crosswise in half. Cover with damp towel to keep them from drying out while you work. Place 1 piece phyllo on flat surface. Brush with small amount of oil. Top with second piece phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to form firecracker shape. Repeat with remaining phyllo and turkey mixture. Brush firecrackers with remaining oil. Bake on ungreased cookie sheet 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce. 1 Serving: Calories 190 (Calories from Fat 30); Fat 3g (Saturated 1g); Cholesterol 10mg; Sodium 210mg; Carbohydrate 35g (Dietary Fiber 0g); Protein 7g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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