Rainbow Cups

Rainbow Cups
Budget-friendly recipe
1996

The combination of jicama, bell pepper, mushrooms, and fresh soybeans add interesting texture, flavor, color, phytochemicals, and fiber to this recipe.

Ingredients

1
seeded and diced
1
seeded and diced
2
cups

soaked for 30 minutes or until soft, stems trimmed and diced

1
cup
diced
½
teaspoon
1
teaspoon
¼
teaspoon
1
tablespoon
8
cut into round shape

What You'll Need

  • Measuring spoon
  • Cutting board
  • Sharp knife
  • Muffin cups
  • Baking sheet
  • Large bowl
  • Large nonstick pan

Directions

  1. Preheat oven to 325º F
  2. Lightly coat large muffin cups with nonfat cooking spray.
  3. Place a spring wrap in each muffin cup, and press firmly against the sides and place on baking sheet; bake in preheated oven until wrappers turn crispy and golden brown, about 1 minute.
  4. Heat a large nonstick pan over high heat. Add vegetables and sesame seed oil and sauté until tender-crisp, about 3 to 5 minutes; season with sugar and salt.
  5. In a large bowl mix cornstarch and water. Stir to eliminate lumps. Add to vegetables. Remove from heat.
  6. Using a small spoon, scoop vegetables into spring roll cups and serve immediately.

Chef Tips

  • Green bell pepper and button mushrooms can replace red and orange bell pepper and shiitake mushrooms for lower cost.

  • Fresh soybeans (may also be called “edamame”) are kept in the freezer section of the supermarket. If fresh soybeans are not available, use other dried beans such as chickpeas or navy beans.

  • Cut this recipe in half to save money.

Storage Tips

  • Store unfilled spring roll cups in an airtight container and use within 3 days.

Nutrition Info and more

Serving size:
1
piece
Total calories:
161
Total fat:
2 g
Saturated fat:
0 g
Carbohydrates:
26 g
Protein:
8 g
Fiber:
4 g
Sodium:
241 mg
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