Yield: 4 meals
Time: 30 min (including prep)
1 T sesame oil
1 1/2 c matchstick-cut carrots (if you buy them pre cut this recipe will go fast)
1 1/2 c vertically sliced red onion
1 1/2 c chopped green onions
1 1/2 c thinly sliced shiitake mushroom caps
1 1/2 c red bell pepper, cut into 1/4" strips
1 T low-sodium soy sauce
1 T sweet red chile sauce (they sell it in the Asian section)
1/4 c (2oz) goat cheese, crumbled
8 egg roll wrappers
2 c slided Asian pear or ripe pear
1/4 c chopped red bell pepper
1/4 chopped red onion
1 1/2 T chopped fresh cilantro
2 T rice vinegar
1 T maple syrup
1. Preheat oven to 425°.
2. To prepare spring rolls, heat oil in a large nonstick skillet over medium-high heat. Add carrots, 1 1/2 c red onion, green onions, mushroom, and 1 1/2 c red bell pepper; sauté 3 minutes or until slightly tender. Remove from heat; stir in soy sauce and chile sauce. Cool 5 minutes. Stir in cheese.
3. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), spoon about 1/3 c vegetable mixture into center of each diamond-oriented wrapper. Try to get all the veggies packed tightly oriented up-and-down. Fold bottom and top corners slightly over mixture, fold right corner over mixture, moisten left corner then roll up the last corner. Coat spring rolls with cooking spray; place rolls, seam sides down, on a baking sheet. Bake at 425° for 18 minutes or until golden brown, turning rolls over halfway through baking time.
4. While egg rolls are baking, prepare salad by combining the first six ingredients.
5. Cut rolls crosswise at an angle; serve immediately with salad.
Source: Cooking Light March 2005