Vegetarian Spring Rolls With Sweet And Sour S

Title: VEGETARIAN SPRING ROLLS WITH SWEET AND SOUR S

Categories: Chinese, Appetizers

Yield: 6 servings

1 ts Polyunsaturated oil

1 Clove garlic, crushed

50 g Mushrooms, chopped

2 Green shallots, chopped

1/4 Red pepper, chopped

2 c Shredded Chinese cabbage

2 ts Water

2 ts Salt-reduced soy sauce

1/4 sm Chicken stock cube, crumbled

1 tb Cornstarch

6 Spring roll wrappers

1 Egg white, lightly beaten

Heat oil and garlic in pan, add mushrooms, cook for 2

minutes. Add shallots, pepper and cabbage, cook,

covered, until cabbage is wilted. Stir in blended

water, sauce, stock cube and cornstarch. Divide

mixture between wrappers, fold sides in, roll up.

Brush rolls lightly with egg white, place on baking

paper*-covered oven tray, bake in moderately hot oven

for about 25 minutes or until lightly browned.

Serve with sauce. Total fat: 4 1/2 g Fat per roll:

negligiblewith non-stick coating (?Australian

product, perhaps non-stick pan or cooking spray could

be substituted)

1/2 cup pineapple juice

2 Tb

1 Tb no-added-salt tomato sauce

2 tsp

1 tsp cornstarch

1 tsp water

Combine juice, vinegar, sauce and sugar in pan; blend

cornstarch and water, add to pan; stir over heat until

sauce boils and thickens slightly. Source: Australian

Woman's Weekly, Healthy Heart Cookbook posted by Linda

Davis --