jicama spring rolls
Friday 04.05.13 
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
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!
jicama, jicama spring rolls, peanut sauce in Food 
Reader Comments (5)
I love the idea of jicama! So fresh and crunchy. We'll have to try it.
these look exquisitely yummy!
kw Ladies in Navy
Love the jicama idea! I'm also absolutely obsessed with them- especially with peanut sauce. My favorite is to put both mint and basil in them. Yay!
Eek! I just found your blog and am in looove! Between the food (I'm vegan), amazing style, pup (mine's half Border Collie)... I'll definitely be a regular reader. :)
have had something similar in my "want to try" list, but kept thinking it would be sooo haaard... glad you found it easy, now i have no excuse!