Title: Vegetarian spring rolls with sweet & sour s
 Categories: Chinese, Appetizers, Vegetarian
      Yield: 6 Servings
 
      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