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Cashew-Chicken Firecrackers
Cashew-Chicken Firecrackers
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Prep Time:
25 minutes
Total Time:
45 minutes
Elevate your party with savory chicken and cashew egg rolls.
Ingredients:
  • 1 cup finely chopped cooked chicken
  • 1/2 cup red bell pepper strips (1x1/4x1/4 inch)
  • 1/2 cup shredded carrots (2 small)
  • 1/3 cup coarsely chopped cashews
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 3 tablespoons orange marmalade
  • 1 teaspoon garlic-pepper blend
  • 1 package (16 oz) frozen phyllo (fillo) dough sheets (40 sheets; 14x9 inch), thawed*
  • Olive oil cooking spray or 2 tablespoons olive oil
  • 1/4 cup hoisin sauce
  • 1/4 cup orange juice
Instructions:
  • Preheat oven to 375°F. Coat cookie sheets with cooking spray. Combine chicken, bell pepper, carrots, cashews, onions, marmalade, and garlic-pepper blend in a medium bowl; set aside.
  • Take 2 phyllo sheets and leave the rest covered with plastic wrap and a damp towel. Lay the 2 sheets on a work surface, then lightly spray with cooking spray for 2 seconds. Next, cut the sheets in half crosswise to create 2 (9x7-inch) rectangles.
  • Place a rounded tablespoon of the chicken mixture on one end of each rectangle. Roll them up and twist about 1 inch from each end to seal the tube and create a firecracker shape. Put them on the cookie sheet with the seam side down.
  • Continue layering the phyllo sheets and chicken mixture as before. Lightly coat the tops of the appetizers with a quick spritz of cooking spray.
  • Bake the "firecrackers" for 18 to 20 minutes until they are crisp and brown. While they are baking, combine hoisin sauce and orange juice in a small bowl to create the dipping sauce. Serve the warm "firecrackers" with the sauce on the side.

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