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| Low Fat Bread Rolls |
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| Serves 4 |
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| Ingredients |
 8 slices of bread (crusts removed) |
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| For The Filling |
| 2 tbsp oil |
| ½ tsp ginger paste |
| 1 tsp green chili paste |
| 1 cup very finely chopped mixed |
| vegetables (spring onion, cauliflower, cabbage, carrot, capsicum) |
| 1 tbsp finely chopped pineapple (optional) |
| ¼ tsp white pepper |
| ¼ tsp chili powder |
| ¼ tsp sugar |
| 1 tsp lemon juice |
| A pinch of ajinomoto |
| salt to taste |
| 1 tsp soya sauce |
| 1 tsp cornflour |
| 2 tbsp finely chopped coriander leaves |
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| Method |
First prepare the filling. Heat the oil in pan. Add the ginger, garlic and green chili paste. Fry lightly. Add the remaining ingredients and stir fry over a high flame for 3 minutes. Remove from the pan and cool to room temperature. Set aside.
Steam the bread for 1 minute, making sure the bread does not get wet. While the bread is still warm, roll out each slice carefully in order to make it thinner, without breaking. Arrange a little filling at the base of one slice of bread and roll the bread upwards. Wrap in waxpaper and twist the right and left ends of the waxpaper firmly. Repeat with the remaining slices of bread. Place the prepared rolls on a refrigerator shelf in a covered container.
Serve cold, wrapped in waxpaper, which can removed before eating. Low fat bread rolls can be served as a starter, snack, picnic snack or along with a Chinese meal. Accompaniments: Szechwan Garlic sauce, soya sauce, vinegar dip, tomato sauce, chili sauce
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