Rainbow Cups

Rainbow Cups
3493

The combination of jicama, bell peppers, 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, stems trimmed and diced
1
cup
diced
½
teaspoon
1
teaspoon
¼
teaspoon
1
tablespoon
8
cut into round shape

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

Chef Tips

  • 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.

Nutrition Info and more

Serving size:
1
cup
Attribution

Publication: 

Author: 

Cooking Environment: 

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