I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Thursday, July 1, 2010

Goat Cheese Spring Rolls with Asian Pear Salad

Alright here's a way to use those leftover eggroll wrappers if you made the last recipe.  The flavors in these eggrolls are slightly different from a 'typical eggroll' due to the addition of the goat cheese.  After a while, the soon-to-be Mr. VaFoodie said that he could taste the goat cheese and it was too much for him (he's not a huge fan). So we may adjust to add more of the red chili sauce because it's delicious.  One other reviewer subbed Feta instead of GC, so maybe i'll do that next time to make my man happy. If you chop most of the ingredients for the eggroll beforehand, this dish comes together quickly.  Eggrolls are much easier to make than samosas!  

Um, can we just say the salad is a MUST make!?  The rice wine vinegar and maple syrup have the perfect sweet/bitter combination and the pear matched with the cilantro is awesome. I would make this for a dinner party as a side salad on it's own, it's that good.

As of today's post 5 people (including me) gave this an average rating of 5 out of 5!

I hope you enjoy this in your home (at a dinner party?) as much as we did in ours!!

Recipe by Cooking Light, March 2005

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


  • 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
  • Cooking spray


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.

Nutritional Information

171 (23% from fat)
4.3g (sat 1.8g,mono 0.5g,poly 0.1g)

1 comment:

  1. The salad and the egg rolls sound really good. I think feta would be a great substitute. I'm looking forward to see how the chicken tacos with pickled onions comes out! I almost made those a couple weeks ago and I still plan on trying them...I hope they're good!