Chinese Firecrackers

1 tsp peanut oil
250 g ground turkey or duck
1 cup shredded cabbage
½ cup shredded carrots
2 spring onions, fine chopped
2 tsp ground cayenne pepper
1 tsp cornflour
1 tbsp white wine
14 sheets phyllo pastry, halved into triangles
4 tsp peanut oil
¾ cup SIDS PLUM SAUCE for dipping

Preheat oven to 190°C. Oil a baking tray.
Heat 1 teaspoon oil and cook the turkey in the frypan until no longer pink, then add the cabbage, carrots and spring onions. Cook together until the vegetables are all slightly tender, 5-7 minutes then sprinkle the cayenne pepper through the mixture.
Whisk the cornflour into the white wine in a small bowl then add to the mixture in the pan and continue cooking and stirring until the liquid in the pan is slightly thickened. Remove from heat and set aside to cool.
Place ½ sheet of phyllo dough on a flat surface, brush with a small amount of the oil and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo then shape mixture into about a 10 cm log. Roll phyllo and turkey mixture. Twist the log about 2 cm from each end to make a firecracker shape then place on oiled baking tray. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with oil.
Bake in the oven until the phyllo dough is crisp and golden brown, 18-22 minutes.
Serve with SIDS PLUM SAUCE.