SPRING ROLLS
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.