Directions: 1. In a non-stick skillet heat 1 tablespoon oil at a medium heat. Cook turkey, cabbage, carrot and onion, stirring constantly, until turkey is no longer pink and vegetables are crisp and tender. Syir in chilli paste. Mix wine and cornstarch and stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.
2. Heat oven to 180 degrees C. Cut the stack of phyllo sheets crosswise in half. Cover them with waxed paper, then with damp towel to prevent from drying out. Place one half sheet of phillo on flat surface. Brush with small ammount of oil. Top with second half sheet of phyllo. Place about two teaspoons of turkey mixture on sheet end of phyllo and shape mixture into prolonged log. Roll up phyllo and turkey stuffing. Twist phyllo 1/2 cm 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 28 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet and sour sauce.