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Ground turkey, Chinese cabbage and waterchestnuts, rolled in phyllo pastry.

Fun Festive Firecrackers

1/2 pound Shady Brook Farms™ Ground Turkey, 7% Fat
2 cup 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 sheet phyllo dough
2 tablespoon 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.
  2. Mix wine with cornstarch and add to mixture. Cook for another minute.
  3. Cut phyllo sheet in half and cover with a damp towel so they don't dry out. Take a half sheet of phylo 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.
  4. Serve with sweet chili sauce.

Makes 12 servings.

Nutrition Facts:
Serving size: 3.1-ounce/87.4g, Calories per serving: 113, Calories from fat 15, Total fat: 2 g, Saturated fat: 0 g, Cholesterol: 12 mg, Sodium: 447 mg, Carbohydrate: 17 g, Fiber Carbs: 1 g, Sugar Carbs: 3 g,
Protein: 7 g.

Recipe and photograph provided courtesy of Shady Brook Farms, a division of Cargill, Incorporated. Used with permission.

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