8 servings (serving size: 2 spring roll halves and 1/4 cup salad)
2 cups sliced Asian pear or ripe pear
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1 1/2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 tablespoon sesame oil
1 1/2 cups matchstick-cut carrots
1 1/2 cups vertically sliced red onion
1 1/2 cups chopped green onions
1 1/2 cups thinly sliced shiitake mushroom caps
1 1/2 cups red bell pepper, cut into (1/4-inch) strips
1 tablespoon low-sodium soy sauce
1 tablespoon sweet red chile sauce
1/4 cup (2 ounces) goat cheese, crumbled
8 egg roll wrappers
How to Make It
To prepare salad, combine first six ingredients.
Preheat oven to 425°.
To prepare spring rolls, heat oil in a large nonstick skillet over medium-high heat. Add carrots, 1 1/2 cups red onion, green onions, mushroom, and 1 1/2 cups 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.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), spoon about 1/3 cup vegetable mixture into center of each wrapper. Fold lower right corner over vegetable mixture; fold lower left and top right corners over vegetable mixture. Moisten top left corner with water; roll up jelly-roll fashion. 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. Cut rolls crosswise at an angle; serve immediately with salad.
These came together so quickly since I chopped everything the night before. The salad is a 'must make'. It's probably one of the most delicious things I've ever tasted. The eggrolls were good too--the fiance said the goat cheese was a little much for him after a while (not a huge fan of goat cheese) but I thought they were delish. Instead of an appetizer, we just had 2 or 3 eggrolls each with the salad on the side. I don't know if I would make them for a party but I did freeze them so you may be able to make ahead of time and just cook beforehand.
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