abundance-rainbow-cups

Abundance Rainbow Cups

Total time: 30 minutes

Serves 8

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Yellow capsicum, seeded and diced

1 - Red capsicum, seeded and diced

100g - Shiitake mushroom, dried, soaked for 30 minutes, stems trimmed and diced

1 - Jicama, diced

1 cup - Edamame beans, frozen

1 tsp - Sesame oil

1 tsp - Sugar

¼ tsp - Salt

1 tb - Cornstarch

½ cup - Water

8 pcs - Spring roll wrapper, cut into round shape

1 spray - Vegetable oil spray

UTENSILS

Oven, Muffin cups, Non-stick pan, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 325°F.

2. Lightly coat the large muffin cups with the vegetable oil cooking spray.

3. Place a spring roll wrapper into each cavity and press firmly against the sides to mould it into the shape of a cup. Bake in the preheated oven until the wrappers turn crispy and golden brown for 1 minute.

4. Heat the large non-stick pan over medium heat. Add the capsicums, jicama, edamame beans and mushrooms and sesame oil. Sauté for 3 – 5 minutes until the vegetables are tender, but crisp. Season with the sugar and salt.

5. Mix cornstarch and water in a bowl. Add the cornstarch mixture to the pan. Stir to mix well. Turn off the heat.

6. Using a small spoon, distribute the vegetables evenly between the cups.

7. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 149g (1 filled spring roll cup)