jicama spring rolls

i love ordering spring rolls at restaurants, and when there’s a good peanut sauce i’m completely devoted!  unfortunately i haven’t found a great place to get them here in the desert yet. so, i decided to tackle them myself.  i’m kind of shocked at how easy they are!  as in:  i’ll probably be eating these every day for the rest of my life.  or until i hate them, whichever comes first.  also, i decided to sub out the usual tofu with jicama for a healthier, crunchier roll.  and i am SO glad i did.  obsessed.   i hope you love them as much as i do!  xx- sarah  {more after the jump}

INGREDIENTS:

one small head butter leaf lettuce

1 small jicama

2-3 medium carrots

1 cup bean sprouts

3/4 cup fresh basil leaves

rice wrappers

thai sweet chili sauce (optional)

for the peanut sauce:

3 tablespoons unsalted crunchy peanut butter

3 teaspoons tamari

2 tablespoons maple syrup

1 lime

1/4 teaspoon sea salt

1/4 teaspoon hot chili oil (more or less to taste)

METHOD:

– prepare the peanut sauce by combining peanut butter, tamari, lime juice, maple syrup, sea salt and hot chili oil in a small bowl.  set aside until serving

– peel jicama and slice into french fry shapes

– peel carrots and cut into thin sticks

– in a large bowl filled with warm water soak one rice wrapper until it becomes soft and pliable

– lay rice wrapper flat and place a butter leaf lettuce leaf in middle of wrapper.  fill lettuce cup with jicama, carrots, bean sprouts and basil.

– fold top and bottom of the wrapper over the lettuce/fillings and roll like a burrito (the rice paper will be sticky and naturally adhere)

– repeat above to assemble as many spring rolls as you’d like (recipe provides for around 5-6 rolls)

– slice rolls in half and serve with the peanut sauce and thai sweet chili sauce (optional) for dipping

– enjoy!