The combination of jicama, bell peppers, mushrooms, and fresh soybeans add interesting texture, flavor, color, phytochemicals, and fiber to this recipe.
What You'll Need
- muffin tin
- Measuring cups
- Measuring spoons
- Large bowl
- Cutting board
Preheat oven to 325º F
Lightly coat large muffin cups with nonfat cooking spray.
Place a spring wrap in each muffin cup, and press firmly against the sides; bake in preheated oven until wrappers turn crispy and golden brown, about 1 minute.
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.
In a large bowl mix cornstarch and water. Stir to eliminate lumps. Add to vegetables. Remove from heat.
Using a small spoon, scoop vegetables into spring roll cups and serve immediately.
Store unfilled spring roll cups in an airtight container and use within 3 days.
Green bell pepper and button mushrooms can replace red and orange bell pepper and shiitake mushrooms for lower cost.
If fresh soybeans are not available, use other dried beans such as chickpeas or navy beans.