Goat Cheese and Vegetable Spring Rolls

 

Perfect for appetizers or dinner!

 

It’s not because we got 9 inches of new snow last night that I am thinking of anything called “Spring” this morning. No, it’s because our organic vegetable farmers have only six weeks left before they’ll have fresh local greens to grace our tables! Hurry, tender green salads!

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

Yield: 8 servings (serving size: 2 spring roll halves and 1/4 cup salad)

Ingredients

  • 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
  • Spring rolls:
  • 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
  • Cooking spray

Preparation

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.

Thanks to FindMyRecipe.com for this dish!

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