Best Chinese Firecrackers Recipes

CHINESE FIRECRACKERS

Steps:

• 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.
• 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.
• Brush firecrackers with remaining oil.
• Bake 18 to 22 minutes or until phyllo is crisp and golden brown.
• Serve with sweet-and-sour sauce.

CHINESE FIRECRACKERS

Steps:

• 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.

CHINESE FIRECRACKERS

Steps:

• 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.