This appetizer is a specialty at the Hyatt Regency Tamaya Resort and Spa in Santa Ana Pueblo, New Mexico. In this recipe, Asian flavors spark locally made goat cheese. For the crispest rolls, be sure to serve immediately after baking.
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.