CHINESE FIRECRACKERS

1 teaspoon vegetable oil
1/2 pound ground turkey
1 cup finely chopped cabbage
1/2 cup shredded carrot
2 tablespoons finely chopped green onions, with top
1 tablespoon chili paste or puree
1 tablespoon dry white wine
1 teaspoon cornstarch
14 frozen phyllo leaves, 13x9 inches, thawed
1 tablespoon plus 1 teaspoon vegetable oil
3/4 cup sweet and sour sauce

Heat 1 teaspoon oil in a 10 inch nonstick skillet. Cook ground turkey, cabbage, carrot and 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. Heat oven to 375F. Cut phyllo leaves crosswise in half. Cover with damp towel to keep from drying out. Place 1 piece phyllo on flat surface. Brush with small amount of oil. Top with second piece phyllo. Place about 2 tablespoons turkey mixture 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 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet and sour sauce. Makes 14 firecrackers.