Rainbow Cups

Course Main Course

Cuisine AANHPI

Keyword Bell Pepper, Cornstarch, Jicama, Mushrooms, Sesame Oil, Spring Roll Wrappers, Sugar

Cooking Method Oven

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 135kcal

1 Orange Bell Pepper Seeded & diced
1 Red Bell Pepper Seeded & diced
2 cups Dried Shiitake Mushrooms Soaked for 30 minutes or until soft, stems trimmed & diced
1 cup Jicama Diced
1 cup Soybeans
½ teaspoon Sesame Seed Oil
1 teaspoon Sugar
1 Tablespoon Cornstarch
¼ teaspoon Salt
½ cup Water Or stock
8 Spring Roll Wrappers Cut into a round shape
Cooking Spray

Preheat oven to 325º F.
Lightly coat large muffin cups with nonfat cooking spray.
Place a spring roll wrapper 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 baked spring roll cups in an airtight container and use within 3 days.

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