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
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.
  • •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
  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!

no images were found


  • Great job Ben! They don’t call them spring rolls for nothing, the colours are so spingy. Just like you I haven’t had spring rolls even if I stumbled upon quite a few recipes in the blogosphere :). To be honest I am now feeling a little more intimidated than before as I always thought the rolling would be easy-peasy.
    As for more ideas on spring rolls: I’ve see some recipes of deep-fried spring rolls…not as healthy, I know :)

  • Yum. I love foodgawker! These beautiful spring rolls caught my eye and I can’t wait to try them. The future of sharing and finding new recipes is here. Thanks for sharing and inspiring! -Chris

  • I just bought rice paper sheets and still trying to get ideas on to stuff them them with. This is a great idea.

  • Spring or Summer rolls? He, he… I could eat them anytime, but, like you, I’ve never made them myself… you are my inspiration, chico 😀

    Las fotos son guapísimas 😀

  • Oh yum. Giz and I made the Vietnamese style spring roll before. They were quite good. These look delicious as well.

    Thanks for highlighting our roundup. I am jealous that you have such flexibility with your blog :).

    I also tried out the calendar but couldn’t figure out how to link to an event directly in the calendar as you had. I was only able to add the url in full.

  • Ben-
    Those are so pretty, almost like little presents on a plate. Great job!

  • this sounds perfect for summer! we use jicama for fruit salad or pickles in indonesia ^_^ brilliant idea to use it in spring rolls

  • Thanks for this. We made spring rolls for the first time last Spring, from a bon appetit recipe. They were fabulously good but really time-intensive… mostly because they involved fresh, peeled, deveined, caramelized shrimp. We’ve still got some rice paper wrappers left over, but I haven’t had the courage to repeat the shrimp spring rolls. These chicken ones sound like a fun and faster alternative!

  • OMG. Spring rolls are some of my favorite things ever. And these look delicious. Plus, jicama is soo refreshing and perfect for summer. Love it!!!

  • Lovely! I like in fresh Spring Rolls as well. It’s kind of snack for us where we julienned the jicama, add crab meat, roe, spring onions, fried crispy shallots and then layered with sweet sauce and chilli sauce. It’s also a very important tuber in a Straits Chinese cooking. I love adding to soups for the sweetness and in making Dim Sum dumplings like Sui Kow.It’s a good replacement if you can’t find Water chestnuts.

Leave a Reply