Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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