Vegetarian spring rolls with sweet & sour s

Yield: 6 Servings

Ingredients:

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

Instructions:

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