Chinese Firecrackers Recipe -
Chinese Firecrackers  Recipe
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Chinese Firecrackers

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"Wake up your next party with a bang! Firecracker appetizers are an explosion of flavor with turkey and crisp-tender cabbage and carrots ignited by the zest of chili paste."

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Original recipe makes 14 servings Change Servings
  • PREP

    40 mins
  • COOK

    32 mins

    1 hr 15 mins


  1. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.
  2. Heat oven to 375 degreesF. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.
  3. Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.
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  • ®Reg. T.M. of General Mills, Inc. or its affiliates

Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2002

I made this for our family's Thanksgiving dinner. The recipe was much praised and requested. Big winner. I replaced the ground turkey with ground pork, since I like it better.

Most Helpful Critical Review
Aug 29, 2002

Fila dough was a pain to work with of course, egg roll wrappers would have ben easier. The wrappers were to crisp and "exploded when eaten." A person more experienced in pastry dough probably would have had more success.


34 Ratings

Jul 23, 2003

Man, these were good! Didn't have any chile paste in the house so I subbed with szechaun sauce. I also added garlic and onion powders, cayenne, a little teriyaki sauce and a spoonful of peanut butter to the meat mixture. This was my first time working with phyllo dough and it wasn't as difficult to work with as I had thought. Hubby and I made these together, as they can be a little time consuming. I had to bake about twenty minutes longer than suggested, but my oven seems to be off. We make a lot of egg rolls around here and I was happy to find something similar without having to fry. The dough was light and crispy and we served these with lite teriyaki dipping sauce. Friends and family went nuts over this great appetizer. My only question is: Could you possibly make these ahead of time if you wanted to bring them to a party? Or would they dry out? Thanks Betty!!

Dec 14, 2009

I wanted to give this 3 stars for the recipe as written, but with some additional changs and my guests responses, I will give it 4 stars. I am a spice wimp so I dont know if I had a weak chili sauce or what, but I doubled the chili sauce and still didnt think they were that spicy. Also, per other reviews, I added a big spoonful of peanutbutter and some terriyaki sauce and used half turkey/half pork. I doubled the recipe so it was definitely time consuming to wrap all of them up! I would definitely recommend either baking them right away or freezing them- I transported them to a party and baked them there and some of them got sticky and fell apart before baking.

Jan 08, 2007

Love these! Always get compliments when I bring them to a gathering (although sometimes I have to cut down on the chili garlic sauce) to please others. Plum sauce or honey garlic, etc. goes nicely for dipping. You can also freeze them (before the baking stage) between layers of wax paper in an airtight container.

Nov 02, 2006

I loved this recipe and the greatest thing is that you can freeze them and reheat and they don't loose any flavor/taste. They are delicious. I think I may try them with ground pork next time though.

Oct 30, 2002

These were very good. I made the filling ahead of time and filled the phyllo dough the next day. Yes the phyllo is a bit of a pain, but I think it was worth it. The filling was a little on the dry side when eaten with out a sauce, but I dipped these in a sweet and sour sauce and they were yummy. A cute idea to finish these off would be to cut thin strips of green onion and tie these around the two twisted ends.. sort of like party ribbon.

Nov 04, 2002

These were delicious! There was *just* enough chili paste in it to give it a nice zing. I did have a heck of a time figuring out how to make it into a 'firecracker' shape, so I ended up making little 'eggrolls' out of them, and they were easier to handle. I figure I might make the filling again and serve it over rice as a main dish.


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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