| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Appetizers |
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, lightly beaten |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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