---------- Recipe via Meal-Master (tm) v8.02

     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 ( about 2
          -oz)
     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: 4.5 g Fat per roll:
 negligible * with non-stick coating (?Australian
 product, perhaps non-stick pan or cooking spray could
 be substituted)

 Sweet and Sour Sauce: 1/2 cup pineapple juice 2 Tb
 white vinegar 1 Tb no-added-salt tomato sauce 2 tsp
 brown sugar 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

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