Popular Recipes: Chinese Firecrackers

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Chinese Firecrackers

"These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste."

Ingredients :

  • 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 wine
  • 14 sheets phyllo pastry dough, halved into triangles
  • 4 teaspoons vegetable oil
  • 3/4 cup sweet and sour sauce for dipping

Instructions :

Prep : 35M Cook : 14M Ready in : 55M
  • 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 wine 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 firecracker 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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