2 2/3 pounds spring rolls
1 egg white, beaten
1 tablespoon olive oil
4 ounces spaghetti sauce, or to taste
6 cloves garlic, crushed
1/4 teaspoon dried oregano
8 1 cup fresh strawberries
1 cup sliced peppers
1 cup pitted dates
1/2 cup frozen green peas
In a small saucepan, combine egg whites, olive oil, spaghetti sauce, and garlic. Bring to a boil; mix well.
Meanwhile, in a medium saucepan, stir together tomato sauce, salad dressing, crushed pepper, and dates. Turn off heat. Stir until completely smooth, then brush with egg white or olive oil. Transfer the mixture to large bowl.
In a small saucepan, heat vinegar or cider vinegar to boiling. Dip a medium baking sheet in egg white before pouring over a mixture of egg whites. Bowl mixture between two fingers into egg whites, then dip fingers thoroughly into vinegar. Drizzle over a serving dish and garnish with pepper, dates and strawberries.
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