Comments on: Jicama and chicken spring rolls

By: cakewardrobe

cakewardrobe — Fri, 17 Oct 2008 14:42:31 +0000

This looks wonderful! It’s a perfect thirst quencher in this dry and cold weather!

By: pixen

pixen — Sun, 17 Aug 2008 19:31:42 +0000

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.

By: Sues

Sues — Wed, 06 Aug 2008 17:24:58 +0000

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!!!

By: Neen

Neen — Thu, 31 Jul 2008 01:57:16 +0000

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!

By: Rita

Rita — Tue, 29 Jul 2008 07:44:27 +0000

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