•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)
•2 tsp paprika or chili powder
•salt and pepper to taste
•6-8 rice paper sheets
Seasoned chicken breast and spread mustard on top. Grill until done and cut in medium size cubes. Set apart.
In a large skillet sautee onion, bell pepper and jicama for 7-9 minutes. You want the vegetables to stay crunchy.
Add the juice of the lime, paprika and salt and pepper to taste and mix well. Let it cool down.
Build your spring rolls. Here's a very good video on how to do this.
Serve cool and enjoy.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2008/07/16/jicama-and-chicken-spring-rolls/