Name: Vegetarian spring rolls with sweet and sour sauce
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 teaspoon oil; 1 clove garlic, crushed; 2 (ounces) fresh mushrooms, sliced thinly; 2 scallions, sliced thinly; 1/4 medium red bell pepper, sliced thinly; 2 cup shredded napa cabbage; 2 teaspoon reduced-sodium soy sauce; 6 spring roll wrappers; 1 egg white, beaten lightly; Sweet and sour sauce; 1/2 cup pineapple juice; 3 tablespoon white vinegar; 1 1/2 tablespoon no-added-salt ketchup; 2 teaspoon brown sugar; 1 teaspoon cornstarch; 1 teaspoon water

Vegetarian spring rolls with sweet and sour sauce

Makes 6 Item

Prep

15M

Cook

55M

Total

1H 10M

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Ingredients

1 teaspoon oil

1 clove garlic, crushed

2 (ounces) fresh mushrooms, sliced thinly

2 scallions, sliced thinly

1/4 medium red bell pepper, sliced thinly

2 cup shredded napa cabbage

2 teaspoon reduced-sodium soy sauce

6 spring roll wrappers

1 egg white, beaten lightly

Sweet and sour sauce

1/2 cup pineapple juice

3 tablespoon white vinegar

1 1/2 tablespoon no-added-salt ketchup

2 teaspoon brown sugar

1 teaspoon cornstarch

1 teaspoon water

Method

1.Preheat oven to 200°C (160°C fan-forced).

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

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

4.Brush rolls lightly with egg white; place on parchment-paper-covered baking sheet. Bake 25 minutes or until lightly browned.

5.To make sweet and sour sauce; combine juice, vinegar, ketchup and sugar in medium saucepan. Blend cornstarch and the water; add to pan. Stir over heat until sauce boils and thickens slightly. Serve spring rolls with sauce.

Uncooked spring rolls can be prepared 3 hours ahead; cover, refrigerate until required. Bake just before serving.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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