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
