Lunches — By Ben on 16 July 2008
Jicama and Chicken Spring Rolls


One of the things that I love more about blogging is that I learn about new foods every day, not to mention some of the culture and costumes of the country those foods are from. I had never had spring rolls in my life before. I have seen them everywhere in the blog-o-sphere, but only until yesterday I decided to take the rice paper I bought a couple of months ago from the pantry and make them for lunch.

I must say that I have a new respect for spring rollers. I watched a couple of videos on how to roll them and I thought it was an easy task. Oh, how wrong I was. I ruined the first two sheets of rice paper I soaked. I guess I wasn’t expecting them to become so soft. I had better luck by the third one and by the last two ones I was finally getting the hang of it.

For the filling I sauteed red onions, julienned jicama, green bell peppers and added grilled chicken previously marinated in mustard. What I missed was a dipping sauce. Oh well, I am planning on making more spring rolls in the future. Even though I found the texture of the wrap a little weird. It didn’t taste bad. it’s rice paper, how much of a taste can it have? I guess I just need to get used to the texture to fully enjoy them.

Jicama and Chicken Spring Rolls
Author: 
Recipe type: Lunch
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
•There is really not much to say about this easy recipe. Only that the sauteed jicama was amazing with the chicken, onion and bell pepper. I have been trying to find more ways to eat jicama other than just marinated with lime juice and sprinkled with salt and chili powder. I did add lime and chili to this recipe but the flavor was a lot more settled with all the other ingredients.
Ingredients
  • •1 chicken breast
  • •1 TBSP yellow mustard
  • •1 TBSP olive oil
  • •1/4 red onion, sliced
  • •1 small green bell pepper, deveined and sliced
  • •1 small jicama, julienned - approximately 1 lb (1/2 Kg)
  • •1 lime
  • •2 tsp paprika or chili powder
  • •salt and pepper to taste
  • •6-8 rice paper sheets
Instructions
  1. Seasoned chicken breast and spread mustard on top. Grill until done and cut in medium size cubes. Set apart.
  2. In a large skillet sautee onion, bell pepper and jicama for 7-9 minutes. You want the vegetables to stay crunchy.
  3. Add the juice of the lime, paprika and salt and pepper to taste and mix well. Let it cool down.
  4. Build your spring rolls. Here's a very good video on how to do this.
  5. Serve cool and enjoy.

 

Any ideas for more spring rolls or jicama dishes?

Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(21) Readers Comments

  1. Ben, these look great to me, I was actually thinking of making some spring rolls for a concert in the park we are going to, thanks for the tips on making them.

  2. Ben home made spring rolls, wow. Great job, they sound fantastic. I tried some ready made ones but I didn’t like them and I suppose when you make them yourself they are bound to be good as you can put your favourite ingredients in.

  3. I love these and I like your filling. Another option would be to try it with poached chicken strips, julienned carrot and cucumber, cilantro, cold rice noodles and maybe even a shrimp and some scallions…very Vietnamese..hmmm..I may go make them myself now!

  4. I love spring rolls though have never made them. The addition of jicama is a wonderful idea for that good crunch.

  5. Hooray — you tried the springroll wrappers! I need to explore jicama :-)

  6. Mmmm…spring rolls. You’ve reminded me of the first time I made them. If I hadn’t seen a friend put them together first, I would have had an even bigger mess on my hands. I never even got around to posting mine, but yours are getting my appetite worked up right now. YUM! The mustard sounds perfect with this combo.

  7. Those spring rolls look good! I am going to have to look for some jicama to try.

  8. They look terrific! Job well done.

  9. Ben, great job on the summer rolls. (I call them summer rolls because spring rolls are the ones wrapped in flour skins and deep fried) I had a bit of a problem figuring out how much moisture to use to wet the rice paper. Now I just let Annie do it.

  10. I love this recipe Ben. Sounds like a great weekend dinner for us. Thanks for stopping by my site. Nikki wants to make cantelope margaritas because she doesn’t like watermelon. Sounds good,huh?

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