Chinese Firecrackers (featuring Ground Turkey)

Each week our crop-share includes in our boxes some recipes that they enjoy and suggest to use with the ingredients we have received. A few weeks ago we received this recipe. After finally remembering to purchase ground turkey we gave it a try, and it was pretty good!

While we enjoyed them, we both felt it was missing a little something – I followed the recipe almost to a tee but I think what could be added is bean sprouts (because one can never have too many of those!) and red pepper to give it a bit more flavor, it was almost a bit bland and overpowered by the dough. That’s my two cents – here is the recipe:


– 1 tsp vegetable oil
– 1/2 lb ground turkey
– 1 cup shredded cabbage
– 1/2 cup shredded carrots
– 2 green onion (finely chopped)
– 1 tbsp chile paste
– 1 tsp cornstarch
– 1 tbsp white wine
– 14 sheets phyllo pastry dough (halved into triangles)
– 4 tsp vegetable oil
– 3/4 cup sweet and sour sauce for dipping

Pre-heat your oven to 375 F and defrost your phyllo dough based on package directions. Grease a baking sheet (I use parchment paper instead of greasing a baking sheet – saves me time on cleanup). Heat 1 tsp vegetable oil in a skillet, cook your ground turkey (until no longer pink) and leave it in the skillet. Once the turkey is cooked add the cabbage, carrots, green onions and cook until the veggies are all slightly tender (give or take 5 minutes for the veggies to be cooked). Stir the chili paste through the veggie and turkey mixture.

Whisk the cornstarch into the wine in a small bowl. Once the veggies are tender and the chili paste has been added to them stir in the wine/cornstarch mixture and cook until the liquid is slightly thickened. Remove the mixture from heat and allow a few minutes to cook.

Place one half sheet of phyllo dough on a flat surface, brush with a small amount of vegetable oil and top with a second sheet of phyllo dough. Place about 2 tbsp of the turkey/veggie mixture on the short end of the phyllo and shape into a log shape. Roll the dough and mixture into a firecracker shape (twist the ends so that the ‘log’ of mixture and dough is in the center) and place on the cookie sheet. Lightly brush the firecrackers with vegetable oil. Repeat until all of the dough and mixture is used.

Bake these in the preheated oven until the phyllo dough is crisp and golden brown – about 20 – 25 minutes. Serve with the sweet and sour sauce.

Don’t let the long list of ingredients scare you away. This really was simple and almost a ‘one pan’ dish – almost everything is cooked in the skillet, it’s easy to chop and dice the veggies while the turkey is cooking, ect. It really was a very manageable dish overall to make. If you are worried about where to find phyllo dough – check in the International food freezer section of your local grocery store. We both enjoyed them and I think they would be great as appetizers at a party. Whenever you eat them – Enjoy!


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