---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Appetizers
       Yield: 6 servings
       1 ts Polyunsaturated oil
       1    Clove garlic, crushed
      50 g  Mushrooms, chopped ( about 2
       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