Vegetarian spring rolls with sweet and sour sauce

Vegetarian spring rolls with sweet and sour sauce
No votes yet

Vegetarian spring rolls with sweet and sour sauce ingredients

  • 1 t 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 t water
  • 2 t Salt-reduced soy sauce
  • 1⁄4 small Chicken stock cube, crumbled
  • 1 T Cornstarch
  • 6 spring roll wrappers
  • 1 Egg white, lightly beaten

Cooking Vegetarian spring rolls with sweet and sour sauce

1. Heat oil and garlic in pan, add mushrooms, cook for 2 minutes.
2. Add shallots, pepper and cabbage, cook, covered, until cabbage is wilted.
3. Stiri in blended water, sauce, stock cube and cornstarch.
4. 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.
5. Serve with sauce.
6. 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: ½ 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.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.