Quick & Easy

Vegetarian spring rolls with sweet and sour sauce

vegetarian spring rolls with sweet and sour sauce
6 Item
1H 10M


Sweet and sour sauce


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.


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