*  Exported from  MasterCook  *
               Sweet-And-Sour Spring Rolls - New AMA Cookbook
 Recipe By     : New American Heart Association Cookbook
 Serving Size  : 4    Preparation Time :0:40
 Categories    : *Web/Email                       Lowfat
                 Pastry                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable oil spray
      1/2  teaspoon      vegetable oil
    1 1/2  cups          shredded cabbage
    4      medium        garlic cloves
                         or 2-tsp minced garlic
      1/2  cup           chopped scallions
                         with green and white sections
    8      ounces        canned bamboo shoots -- drained
    2      teaspoons     light soy sauce
      1/8  teaspoon      pepper
    3      sheets        frozen phyllo dough -- thawed
                         Vegetable oil spray
      1/2  teaspoon      vegetable oil
    1      tablespoon    sweet-and-sour sauce -- PLUS
    1      teaspoon      sweet-and-sour sauce
 Recipe ready phyllo dough sheets makes these spring rolls easy to prepare. 
 1. Spray a large, nonstick skillet with vegetable oil spray. Pour 1/2
 teaspoon oil in the skillet, swirling to coat the bottom. Heat over
 medium-high heat for 1 minute. Saute the cabbage and garlic for 3 minutes,
 stirring constantly.
 2. Add the green onions and bamboo shoots. Cook for 30 seconds, stirring
 constantly. Remove from the heat. Stir in the soy sauce and pepper.
 3. Keeping unused phyllo covered with a damp towel to prevent drying,
 lightly spray 1 sheet of dough with vegetable oil spray. Working quickly,
 cut the dough into fourths. Put three of the quarter-sheets under the
 towel. On the fourth piece, put 1 rounded tablespoon of the cabbage mixture
 2 to 3 inches from one end. Fold that end over filling, then fold in sides
 and roll tightly. Set aside, seam side down. Repeat with the remaining
 phyllo sheets and filling.
 4. Spray or oil the skillet again. Heat over medium-high heat for 1 minute.
 Cook the spring rolls in skillet for 6 minutes, turning occasionally. Brush
 with sweet-and-sour sauce and serve.
 5. Makes 4 servings, 3 spring rolls per serving; each 94 calories (16% from
 fat), 2 grams fat (0 grams sat. fat), 16 grams carbohydrate, 3 grams
 protein, 194 mg sodium, 0 mg cholesterol, 28 mg calcium, 5 grams fiber
 Recipe from “The New American Heart Association Cookbook” (Times Books).
 Tested by Susan Selasky for the Free Press Test Kitchen. Mc from Pat
 Hanneman <kitpath@earthlink.net> 1/99.
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