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Old 11-20-2004, 06:10 PM
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Chinese Firecrackers

Chinese Firecrackers

1 tablespoon plus 2 teaspoons vegetable oil
1/2 pound ground turkey
1 cup finely chopped cabbage
1/2 cup shredded carrot (about 1 medium)
2 tablespoons finely chopped green onions (with tops)
1 tablespoon chili paste or purée
1 tablespoon dry white wine
1 teaspoon cornstarch
14 frozen phyllo leaves (13 × 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 375F.
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. Yields: 14 servings.

Per Serving:
111 Calories
4g Fat (28.8% calories from fat)
4g Protein
15g Carbohydrate
1g Dietary Fiber
13mg Cholesterol
159mg Sodium.

Exchanges:
1/2 Grain(Starch)
1/2 Lean Meat
0 Vegetable
1/2 Fat
1/2 Other Carbohydrates.

Source: Recipe du Jour -- 11-20-04
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