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Vegetarian Spring Rolls with Sweet & Sour Sauce

Prep Time: Minutes
Cook Time: Minutes
Serves:6 Servings

Nutritional Information

Spring rolls vegetarian style! Made with mushrooms, shredded cabbage, garlic, and much more. Spring rolls have a thinner wrapper than egg rolls so the crunchy shell is very delicate. Use sweet and sour sauce for dipping.


  • 1 tsp Polyunsaturated Oil
  • 1 Clove Garlic (crushed)
  • 50 g Mushrooms (chopped about 2-oz)
  • 2 Green Shallots (chopped)
  • 1/4 Red pepper (chopped)
  • 2 cups Shredded Chinese Cabbage
  • 2 tsp Water
  • 2 tsp Salt-Reduced Soy Sauce
  • 1/4 small Chicken Stock Cube (crumbled)
  • 1 tbsp Cornstarch
  • 6 Spring Roll Wrappers
  • 1 Egg White (lightly beaten)


  • 1. 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.
  • 2. 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.
  • 3. Serve with sauce. Total fat: 4.5 g Fat per roll: negligible * with non-stick coating (perhaps non-stick pan or cooking spray could be substituted)
  • 4. Sweet and Sour Sauce: 1/2 cup pineapple juice 2 Tb white vinegar 1 tbsp no-added-salt tomato sauce 2 tsp brown sugar 1 tsp cornstarch 1 tsp water
  • 5. Combine juice, vinegar, sauce and sugar in pan; blend cornstarch and water, add to pan; stir over heat until sauce boils and thickens slightly.

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