Recipe - Vegetarian Spring Rolls With Sweet And Sour S

1 teaspoon Polyunsaturated oil
1 Clove garlic, crushed
50 g Mushrooms, chopped ( about 2
oz)
2 Green shallots, chopped
One fourth Red pepper, chopped
2 cup Shredded Chinese cabbage
2 teaspoon Water
2 teaspoon Saltreduced soy sauce
One fourth small Chicken stock cube, crumbled
1 tablespoon 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
nonstick coating (?Australian product, perhaps nonstick pan or cooking
spray could be substituted)

Sweet and Sour Sauce: One half cup pineapple juice 2 Tb white vinegar 1 Tb
noaddedsalt 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini