Goat Cheese Spring Rolls with Asian Pear Salad

Ingredients

• 1.5 cups matchstick-cut carrots 
• 1 tablespoon chile sauce sweet red
• 8  egg roll wrappers 
• 1.5 tablespoons cilantro leaves fresh chopped
• 2 ounces goat cheese crumbled
• 1.5 cups green onions chopped
• 1 tablespoon soya sauce low-sodium
• 1 tablespoon maple syrup 
• 2 cups asian pear ripe sliced
• 0.3 cup bell pepper red chopped
• 1.5 cups bell pepper red cut into (1/4-inch) strips
• 0.3 cup onion red chopped
• 1.5 cups onion red vertically sliced
• 2 tablespoons rice vinegar 
• 1 tablespoon sesame oil 
• 1.5 cups shiitake mushroom caps thinly sliced

Equipment

• frying pan
• baking sheet
• oven

Directions

1. To prepare salad, combine first six ingredients.
2. Preheat oven to 42
3. To prepare spring rolls, heat oil in a large nonstick skillet over medium-high heat.
4. Add carrots, 1 1/2 cups red onion, green onions, mushroom, and 1 1/2 cups red bell pepper; saut 3 minutes or until slightly tender.
5. Remove from heat; stir in soy sauce and chile sauce. Cool 5 minutes. Stir in cheese.
6. 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.
7. Bake at 425 for 18 minutes or until golden brown, turning rolls over halfway through baking time.
8. Cut rolls crosswise at an angle; serve immediately with salad.