VEGETARIAN SPRING ROLLS WITH SWEET AND SOUR SAUCE Preparation time: 20 minutes | Cooking time: 35 minutes 1 teaspoon oil 1 clove garlic, crushed 50g fresh shiitake mushrooms, sliced thinly 2 green onions, sliced thinly 1/4 medium red bell pepper, sliced thinly 2 cups shredded Chinese cabbage 2 teaspoons salt-reduced soy sauce 6 spring roll wrappers 1 egg white, beaten lightly SWEET AND SOUR SAUCE 1/2 cup pineapple juice 2 tablespoons white vinegar 1 tablespoon no-salt-added tomato sauce 2 teaspoons brown sugar 1 teaspoon cornflour 1 teaspoon water

Heat oil and garlic in large saucepan; cook mushrooms for 2 minutes. Add onion, bell pepper and cabbage; cook, covered, until cabbage is wilted.

Stir in sauce. Divide mixture between wrappers; fold sides in, roll up.

Brush rolls lightly with egg white; place on baking-paper-covered oven tray. Bake in 350°F oven for about 25 minutes or until lightly browned. Serve with sauce.

SWEET AND SOUR SAUCE
Combine juice, vinegar, sauce and sugar in medium saucepan. Blend cornflour and the water; add to pan. Stir over heat until sauce boils and thickens slightly.

Makes 6.

Per roll: 1g fat; 43 calories.

STORE: Rolls can be prepared 3 hours ahead and refrigerated, covered, before baking.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks