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Chinese Fireuraukers
1 4 servings
(photograph on page 55)

Twisted 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 carrot (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 leaves ( 1 3 x 9 inches ),
thawed
3 I 4 cup sweet-and-sour sauce

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Heat oven to 375 . Cut phyllo leaves cross

wise 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 mix
ture 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 1 8 to
22 minutes or until phyllo is crisp and golden
brown. Serve with sweet-and-sour sauce.
1 S E R V I N G : Ca lories 1 90 (Ca l o r i es from F a t 30); F a t 3g
(Satu rated 1 g); C h o l esterol 1 0m g ; Sod i u m 2 1 0mg;
Carbohyd rate 3 5 g ( D i et a ry F i b e r Og); Prote i n 7g.

Heat 1 teaspoon oil in 1 0-inch nonstick skil

let. 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.

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