Oriental Firecrackers

Ingredients

• 1 tablespoon gingerroot minced peeled
• 12  green onions 
• 0.5 cup horseradish mustard hot
• 1.5 tablespoons horseradish mustard hot
• 16 sheets phyllo pastry frozen thawed
• 1 teaspoon sesame oil 
• 1.3 cups meat from a rotisserie chicken shredded cooked
• 0.5 teaspoon sugar 
• 1.5 tablespoons teriyaki sauce reduced-sodium
• 2 teaspoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife

Directions

1. Remove tops of green onions; set aside white portion of onions.
2. Cut green onion tops into very thin strips; place in a bowl of ice water, and set aside. Slice white portion of 3 onions; set aside. Reserve remaining onion for another use.
3. Position knife blade in food processor bowl; add chicken and next 6 ingredients. Process 30 seconds, stopping once to scrap down sides. Stir sliced onion into chicken mixture.
4. Place 1 phyllo sheet on a damp towel (keeping remaining phyllo covered). Lightly coat phyllo with cooking spray.
5. Layer 3 phyllo sheets on first sheet, lightly coating each sheet with cooking spray.
6. Cut phyllo stack in half lengthwise; cut stack crosswise into thirds to make 6 stacks. Keep phyllo stacks covered.
7. Spoon 1 tablespoon chicken mixture into center of 1 phyllo stack to within 1 1/2 inches from each end, parallel with long edge.
8. Roll up phyllo, jellyroll fashion, starting with long side; twist 1 1/2 inches from each end.
9. Place "firecracker," seam side down, on a baking sheet coated with cooking spray. Repeat procedure with remaining phyllo and chicken mixture.
10. Bake at 400 for 15 minutes or until golden. Tie each end of firecrackers with a green onion strip.
11. Serve with hot horseradish mustard.