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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
1 Orange Bell Pepper seeded, diced
1 Red Bell Pepper seeded, diced
2 cups Dried Shiitake Mushrooms soaked, stems trimmed, diced
1 cup Soybeans fresh or Edamame
1/2 teaspoon Sesame Seed Oil
1/2 cup Water or Vegetable Broth
8 Spring Roll Wrappers cut into round shape
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.
- 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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6 g||8%|
|Saturated Fat 1 g||5%|
|Sodium 251.26 mg||11%|
|Total Carbohydrate 50 g||18%|
|Dietary Fiber 8 g||29%|
|Sugars <1 g|
|Protein 9 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: