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Rainbow Cups

Nutrition Facts

Servings	8
Calories per serving	161
Carbohydrates per serving	26 grams
Protein per serving	8 grams
Fats per serving	2 grams

Ingredients

1 orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cups dried shiitake mushroom, soaked, stems trimmed and diced
1 cup diced jicama
1 cup fresh soybeans
½ teaspoon sesame seed oil
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon cornstarch
½ cup water or stock
8 spring roll wrappers (cut into round shape)
nonstick vegetable oil spray

Directions

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.

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