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Ground turkey, Chinese cabbage, and water chestnuts rolled in phyllo pastry.

Fun, Festive Firecrackers

1/2 pound Honeysuckle White Ground Turkey
2 cups Chinese napa cabbage, thinly sliced
1 tablespoon ginger root, peeled and grated
1 tablespoon chili paste
1 teaspoon cornstarch
1 tablespoon white wine
1/2 cup water chestnuts, sliced
1/2 cup green onion
14 sheets phyllo dough
2 tablespoons vegetable oil
1 jar sweet chili sauce

1. Cook ground turkey for 5 minutes, or until no longer pink. Add cabbage, ginger, chili paste. Cook for 3 minutes. Add water chestnuts and green onion. Mix wine with cornstarch and add to mixture. Cook for another minute.
2. Cut phyllo sheet in half and cover with a damp towel so they don't dry out. Take a half sheet of phyllo and brush it with a little oil. Place the other sheet on top of the first one and place 2 tablespoons filling near one end. Roll up and twist the ends so it looks like a firecracker. Brush with oil and bake a 375°F for 20 minutes or until golden. Serve with sweet chili sauce.

Makes 12 servings.

Nutrition Facts:
Amount Per Serving
Calories: 113
Calories from fat: 15
Total fat: 2 gm
Saturated fat: 0 gm
Cholesterol: 12 mg
Sodium: 447 mg
Carbohydrate: 17 gm
Protein: 7 gm

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.