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Oriental Firecrackers

Yield 2 dozen appetizers.

Ingredients

  • 12 green onions
  • 1 1/4 cups shredded cooked chicken
  • 1 1/2 tablespoons reduced-sodium teriyaki sauce
  • 1 1/2 tablespoons hot horseradish mustard
  • 1 tablespoon peeled, minced gingerroot
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 16 sheets frozen phyllo pastry, thawed
  • Butter-flavored vegetable cooking spray
  • 1/2 cup hot horseradish mustard

Nutrition Information

  • calories 62
  • caloriesfromfat 23 %
  • fat 1.6 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.5 g
  • carbohydrate 7.6 g
  • fiber 0.0 g
  • cholesterol 7 mg
  • iron 0.0 mg
  • sodium 115 mg
  • calcium 0.0 mg

How to Make It

  1. Remove tops of green onions; set aside white portion of onions. Cut green onion tops into very thin strips; place in a bowl of ice water, and set aside. Slice white portion of 3 onions; set aside. Reserve remaining onion for another use.

  2. Position knife blade in food processor bowl; add chicken and next 6 ingredients. Process 30 seconds, stopping once to scrap down sides. Stir sliced onion into chicken mixture.

  3. Place 1 phyllo sheet on a damp towel (keeping remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer 3 phyllo sheets on first sheet, lightly coating each sheet with cooking spray. Cut phyllo stack in half lengthwise; cut stack crosswise into thirds to make 6 stacks. Keep phyllo stacks covered.

  4. Spoon 1 tablespoon chicken mixture into center of 1 phyllo stack to within 1 1/2 inches from each end, parallel with long edge. Roll up phyllo, jellyroll fashion, starting with long side; twist 1 1/2 inches from each end. Place "firecracker," seam side down, on a baking sheet coated with cooking spray. Repeat procedure with remaining phyllo and chicken mixture.

  5. Bake at 400° for 15 minutes or until golden. Tie each end of firecrackers with a green onion strip. Serve with hot horseradish mustard.

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