Cashew-Chicken Firecrackers

Add spark to your party with egg rolls featuring chicken, cashews and vegetables.

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Prep Time 25 min
Total Time 45 min
Servings 20

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

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Directions

1 Heat oven to 375°F. Spray cookie sheets with cooking spray. In medium bowl, mix chicken, bell pepper, carrots, cashews, onions, marmalade and garlic-pepper blend; set aside.
2 Work with 2 phyllo sheets at a time. Cover remaining sheets with plastic wrap and damp towel. On work surface, stack 2 phyllo sheets. Spray with cooking spray (2 seconds). Cut in half crosswise, forming 2 (9x7-inch) rectangles.
3 Spoon 1 rounded tablespoon chicken mixture on short end of each rectangle. Roll up; twist about 1 inch from each end, sealing tube and forming firecracker shape. Place seam side down on cookie sheet.
4 Repeat with remaining phyllo sheets and chicken mixture. Spray tops of appetizers with cooking spray (1 second for 2 appetizers).
5 Bake 18 to 20 minutes or until crisp and brown. Meanwhile, in small bowl, mix hoisin sauce and orange juice for dipping sauce. Serve sauce with warm "firecrackers."