| Prep: 30 mins | Cook: 0 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 9g | 1g | 35g |
| sugars | fibre | protein | salt |
| 15g | 5g | 7g | 0.7g |
I first tasted Vegetarian Jicama Spring Rolls on a culinary expedition through South East Asia. The playful combination of crisp jicama, juicy mango, and tangy pineapple wrapped in a thin rice paper immediately spoke to the Creole and French sensibilities that color my culinary approach. As a Louisiana native with a heart deeply rooted in French patisserie, this gave me a delightful dish that didn’t involve pastries, but still satisfied my love for diverse flavors and textures. I couldn’t wait to introduce my reinterpretation of this classic dish to foodies!
A Healthful Delicacy
Vegetarian Jicama Spring Rolls are both a treat for the palate and a gift for the body. Each roll is packed with a rainbow of fruits and vegetables, an optimal choice for a healthy eating plan. Jicama, for example, is a high fiber, low calorie tuber renowned for its vitamin C and antioxidant properties.
Versatile Pairing Choices
These vibrant spring rolls work well with a multitude of dishes. You could serve them with a spicy Asiago crab dip for an exotic, seafood-inspired appetizer. Alternately, pair them with something comforting and grounded, like a bowl of chicken noodle soup. However you pair them, these rolls deliver a youthful vitality that revitalizes even the most familiar plates.
To complete this Asian delicacy, I whipped up a peanut sauce. This is a rich, savory component that complements the sweet and tart flavors in the roll. Plus, it’s filled with protein, thanks to the creamy peanut butter, and has a wonderful balance of sweet, salty, and spicy flavors created by combining sugar, soy sauce, and crushed red pepper flakes.
Whether you are vegetarian, vegan, or an omnivore, this dish is a wonderful way to eat your colors and celebrate the simplicity and heartiness of real food. Venture into a new cover of culinary delight as you prepare and enjoy these beautiful Vegetarian Jicama Spring Rolls!
What You’ll Need
- 2 cups jicama, peeled and julienned
- 1 cup mango, thinly sliced
- 1 cup pineapple, thinly sliced
- 1 red bell pepper, julienned
- 1 cup cucumber, julienned
- 1 large carrot, julienned
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 12 rice paper wrappers
- 1/2 cup creamy peanut butter
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons sugar
Method
Step One
Begin by prepping all the fruits and vegetables. Peeled and julienned 2 cups of jicama, thinly slice 1 cup of mango and pineapple, julienne 1 red bell pepper, cucumber and a large carrot. Set these aside.
Step Two
Take a rice paper wrapper and soak it in warm water for about 15-20 seconds, or until it becomes pliable. Lay the softened wrapper flat on your workspace.
Step Three
On one side of the rice paper, arrange a few pieces of jicama, mango, pineapple, red bell pepper, cucumber, and carrot. Add a few fresh mint and basil leaves as well. Be mindful not to overfill the wrapper.
Step Four
Roll the wrapper tightly, starting at the side with the fillings. Fold in the edges as you go to seal the ends. Repeat this process with the remaining rice paper wrappers and fillings.
Step Five
Now, it’s time to prepare the dipping sauce. Combine 1/2 cup creamy peanut butter, 1/4 cup water, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon crushed red pepper flakes, and 2 tablespoons sugar in a bowl. Mix well until it becomes smooth and creamy.
Step Six
Serve the spring rolls with the peanut dipping sauce. You can enjoy them immediately, or refrigerate for a bit before serving if you prefer them chilled.
