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Recipe Category: Low-Fat
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Low Fat Chinese Firecrackers Recipe
Ingredients
- 1 teaspoon vegetable oil
- 1/2 pound ground turkey
- 1 cup finely chopped cabbage
- 1/2 cup shredded carrot about 1
- 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 leaves 13 X 9
- 1 inch e , thawed
- 1 tablespoon plus
- 1 teaspoon vegetable oil
- 3/4 cup sweet-and-sour sauce
Method
- Heat 1 teaspoon oil in 10-inch nonstick skillet.
- Cook ground turkey, cabbage, carrot and 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 degrees.
- Cut phyllo leaves crosswise in half.
- Cover with damp towel to keep from drying out.
- 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.
- FIRECRACKERS.
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