Vegetarian Spring Rolls with Sweet and Sour S

Ready in 1 hour

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Ingredients

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

Original recipe makes 6

Servings  

Preparation

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 Womans Weekly, Healthy Heart Cookbook posted by Linda Davis

Calories Per Serving: 63 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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