Light, refreshing Jicama Summer Rolls make an excellent appetizer or snack at any time of year. If you’ve never made this healthy vegan dish at home, you’re in luck. Chef Thoa Nguyen of Chinoise Sushi Bar & Asian Grill – with locations in Bothell and Issaquah – is sharing a simplified version of her recipe. Roll up your sleeves and get ready for a culinary adventure!
Jicama, also known as yam bean, is root vegetable that’s enjoyed in many parts of the world. It’s crunchy, slightly sweet and great raw or cooked. It’s also packed with vitamins and minerals, including a healthy serving of Vitamin C.
Jicama Summer Rolls
A traditional Vietnamese snack for when you’re on the go, Jicama Summer Rolls can also be made with grilled shrimp. They’re great school lunches, too. If you’re making rolls to-go, be sure to wrap the rolls in waxed paper or plastic wrap so they don’t dry out.
Yields about 8-10 rolls
Serves: 4
Ingredients:
- 1/2 lb. jicama, julienned (peel the jicama and cut it into slim matchsticks)
- 2 Tsp. salt
- 6-8 leaves of red leaf lettuce
- A hand full of Thai basil, wash and remove leaves from stems
- 1 package rice paper/bánh tráng – may also be labeled as spring rolls skin (This is a staple of the Vietnamese kitchen and is available in most grocery stores, including Safeway.)
Sauce for inside the rolls:
- 2 Tbsp. Hoisin sauce (available at most grocery stores near the soy sauce)
- Crushed peanuts
- Sambal Oelek chili paste (available at most grocery stores in the Asian foods section or near the hot sauces)
Directions:
- Peel and julienne jicama; add to pot with 2 tsp. salt and 1 cup water. Bring to a boil on high, then reduce to very low boil for about 15 minutes or until soft but slightly crunchy.
- Wash and prep the vegetables.
- Assemble the summer rolls: Fill a large bowl with warm water. Dip a rice wrapper into a plate of warm water for about four seconds, shake off excess water, and lay it flat on a cutting board to soften.
- When the rice wrapper is soft and pliable, add lettuce, jicama, basil, crushed peanuts, hoisin, and a touch of Sambal Oelek (to taste). Carefully roll the bottom edge of the wrapper and the filling once; the filling should be contained in a single layer of the wrapper. Fold the 2 sides of the wrapper over the rolled filling, then resume rolling from the bottom edge, rolling all the way to the top to create a tight log.
- Repeat with the remaining wrappers and filling, making sure to evenly distribute all of the ingredients. Enjoy!
At Chinoise Sushi Bar & Asian Grill, Jicama Summer Rolls are served with a Pineapple-Chili Dipping Sauce. Chef Thoa’s personal recipe, which you can enjoy at the restaurant, also includes cilantro, pickled daikon and carrots.
About Chinoise Sushi Bar & Asian Grill: Chinoise is a contemporary Pan-Pacific Rim restaurant defined by fresh, beautiful food ranging from sushi to pho, and from wok dishes to summer salad rolls. Founded by Chef Thoa Nguyen, Chinoise merges cuisines from across the Asian continent with Northwest sensibilities.
Chinoise Sushi Bar & Asian Grill Issaquah is located at 936 NE Park Drive at the Grand Ridge Plaza shopping center. To reach the restaurant, call (425) 394-4177. Reservations are available for parties of 6 or more. Chinoise Sushi Bar & Asian Grill Bothell is located at 19122 Beardslee Blvd. Ste. 201 at the Bearsdlee Crossing shopping center.
