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Healthy Eating GOOD FOOD Recipes Community Public Health Vegetarian Spring Rolls 2 tspns olive or canola oil 1 clove garlic crushed 100g mushrooms finely chopped 2 spring onions finely cho

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Healthy Eating GOOD FOOD Recipes Community Public Health Vegetarian Spring Rolls 2 tspns olive or canola oil 1 clove garlic crushed 100g mushrooms finely chopped 2 spring onions finely cho Powered By Docstoc
					Healthy Eating GOOD FOOD Recipes                                          Community & Public Health




Vegetarian Spring Rolls
2 tspns olive or canola oil
1 clove garlic, crushed
100g mushrooms, finely chopped
2 spring onions, finely chopped
1/2 red pepper, diced
3 cups finely shredded cabbage
2 Tbsp water
1 Tbsp soya sauce
1 chicken stock cube, crumbled
1 Tbsp cornflour
12 spring roll wrappers (available from Asian food stores)
2 egg whites, lightly beaten

Heat oil and garlic in pan, add mushrooms, cook for 2 mins. Add spring
onions, peppers, and cabbage and cook until cabbage is wilted. Stir in
blended water, sauce, stockcube and cornflour. Cook till liquid has thickened.
Cool. Divide cooled mixture evenly between spring roll wrappers, fold sides in
and roll up. Brush rolls lightly with egg white, place on a baking paper covered
tray and bake at 190 C for about 20-25 minutes or until lightly browned. Serve
with sauce (commercial plum sauce, sweet and sour sauce or sweet chilli
sauce are excellent accompaniments).

Health Habits:




                                         Bronwen King
                                         Community & Public Health
                                         (A division of the Canterbury District Health Board)
                                         11 January 2008
                                         Code/Reference: REC7.04.07.1
                                         Authorised By: Nutrition Team (C&PH)

				
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