Ingredients
-
1
-
1/2
-
1
-
1/2
-
2
-
1
-
1
-
1
-
14
-
4
-
-
-
-
-
Directions
Chinese Firecrackers, This is from Betty Crocker’s Low-fat Cooking. I made it for a class once & it turned great, so I thought I would share…, I did play with this recipe a little to suit our tastes but we loved it. I added a little oyster sauce, sesame oil, sherry but no wine, and a sprinkle of mirin. I also added a little extra chili garlic sauce. My family loved these. They are easy to make as well. Thanks for the recipe., This is from Betty Crocker’s Low-fat Cooking. I made it for a class once & it turned great, so I thought I would share…
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Steps
|
1
Done
|
Heat 1 Teaspoon Oil in 10-Inch Nonstick Skillet Over Medium Heat. |
|
2
Done
|
Cook Turkey, Cabbage, Carrot and Onions in Oil About 5 Minutes, Stirring Frequently, Until Turkey Is No Longer Pink and Vegetables Are Crisp-Tender. |
|
3
Done
|
Stir in Chili Paste. |
|
4
Done
|
Mix Wine and Cornstarch; Stir Into Turkey Mixture. |
|
5
Done
|
Cook Uncovered, Stirring Occasionally, Until Slightly Thickened. |
|
6
Done
|
Heat Oven to 375 Degrees F. |
|
7
Done
|
Cut Stack of Phyllo Sheets Crosswise in Half. Cover With Waxed Paper, Then With Damp Towel to Prevent Them from Drying Out. |
|
8
Done
|
Place 1 Half-Sheet of Phyllo on Flat Surface. Brush With Small Amount of Oil. Top With Second Half-Sheet of Phyllo. |
|
9
Done
|
Place About 2 Tablespoons Turkey Mixture on Short End of Phyllo; Shape Mixture Into About 4-Inch Log. |
|
10
Done
|
Roll Up Phyllo and Turkey Mixture. |
