Vegetable Spring Rolls

2 t olive oil
1 clove garlic
100g mushrooms, chopped
4 shallots, sliced
1 medium carrot, grated
3 C Chinese cabbage, shredded
1 t soy sauce
1 t hoi sin sauce
1 T chilli sauce
12 spring roll wrappers
1 egg white, lightly beaten
¼ C soy sauce
2 T sweet chilli sauce
1 shallot, chopped

Preheat oven 200°C. Heat oil, fry garlic, mushrooms, onions, carrot until lightly cooked. Stir in cabbage and cover until wilted. Remove and tip into colander to drain liquid. Return to pan, add sauces, toss. Divide between wrappers, fold in sides and roll up. Brush with egg white and place on baking paper on oven tray. Bake 15 mins or golden brown. Serve hot with dipping sauce on side (soy, sweet chilli, shallot).