Low Fat Recipes - Veal Spring Rolls

Ingredients

• 1/2 lb (225g) lean veal steak, finely chopped

• 2 tsp (10ml) salt-reduced soy sauce

• 1 tsp (5ml) sugar

• 3 tbsp (45ml) vegetable stock

• 4 Chinese mushrooms, soaked in warm water 20 minutes and shredded

• 1/2 lb (225g) soybean sprouts, roots removed

• 1 onion, finely chopped

• 1/2 lb (225g) cabbage, finely shredded

• 1 1/2 tbsp (20ml) cornstarch blended with 3 tbsp (45ml) vegetable stock

• 12 large eggless spring roll wrappers

DIP

• 5 tbsp (75ml) plum sauce combined with few drops chili pepper sauce

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Method:

1. Combine veal, soy sauce and sugar and let stand 15 minutes. Heat vegetable stock in anon-stick frying pan. Add veal and stir-fry lightly. Add mushrooms, bean sprouts, onion and cabbage and stir-fry fro a few minutes.

2. Stir in blended cornstarch and stock to thicken pan juices. Remove mixture. Allow to cool.

3. Divide mixture into 12 portions. Arrange spring roll wrappers wit a corner pointing towards you. Place a portion of filling in center. Fold bottom point over filling. Fold sides to center. Brush with cold water. Roll up firmly.

4. Place on an ungreased pan and bake at 400F(200C) 20-30 minutes. Serve with dip sauce.