Vegetarian Spring Rolls With Sweet and Sour Sauce Recipe


Step 1

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.

Step 2

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.

Step 3

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)

Step 4

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

Step 5

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

Things You'll Need

  • 1ts Polyunsaturated oil
  • 1 Clove garlic, crushed
  • 50g Mushrooms, chopped ( about 2-oz)
  • 2 Green shallots, chopped
  • 1/4 Red pepper, chopped
  • 2c Shredded Chinese cabbage
  • 2ts Water
  • 2ts Salt-reduced soy sauce
  • 1/4sm Chicken stock cube, crumbled
  • 1tb Cornstarch
  • 6 Spring roll wrappers
  • 1 Egg white, lightly beaten

About this Author - Recipes, food and cooking information.