I did not feel like cooking! I needed to go to the grocery store but didn’t have time and I was not in the mood to get creative! The horror I know! However, I did not feel like take out either. This left me in a bit of a predicament. So I went searching. Scouring through the pantry and freezer to find something, anything simple, easy and fast. I found rice wrappers/paper. I found chicken. Then………….that’s when it hit me. Jicama!
I found jicama! I had jicama and what is one to do with jicama, rice paper and chicken? So glad you asked. One is to make spring rolls. With a few grates of my new found friend a.k.a. jicama, I decided I wanted to incorporate some flavors I haven’t cooked with in a while so I pulled out my covet jar of jerk seasoning and a bottle of ground ginger. The flavors were spot on. I broiled the chicken in a marinade comprised of jerk, ginger, oil, vinegar and lime juice. Next I shredded up carrots, jicama and some cilantro to add to the base and last but not least I popped them in the oven. In less than 45 minutes I had a wonderful flavorful meal.
If your family is not into jerk then you could easily substitute my seasonings with your own flavors. Some suggestions are: Lemongrass, pesto, blackened spices or herbs. What’s my motto: Be Fearless. Just get in there and go for it. Use my recipe or any others as a blueprint to suit you and your family’s needs.
- 6 skinless boneless chicken breasts
- 1 TBSP jerk seasoning (you can find this in your seasoning isle in your local store)
- ¼ tsp black pepper
- ¼ tsp ground ginger
- 1 TBSP rice wine vinegar
- 1 lime juiced
- ¼ cup vegetable oil
- rice papers
- ½ cup shredded jicama
- ½ cup shredded carrots
- 1 TBSP chopped cilantro
- Mix together the first 8 ingredients and place on a non-stick pan. Broil chicken at 400 for 10-15 minutes, being careful not to overcook. Set aside to cool before shredding.
- Shred chicken into bite size pieces using a fork and knife or your hands. Combine the cilantro, chicken, jicama and carrots in a large mixing bowl.
- In a large bowl add water and a dash of sugar. Place the rice paper in the bowl until soft and movable. Lay the rice paper down flat and place a spoonful of the chicken base in the center. Flap one side of the rice paper over the rest and begin rolling. Repeat. Bake at 350 for 15-20 minutes, turning after the first 10 minutes.
You’re so creative, I never would have thought of this. They sound so good–I love jerk chicken and yummy crunchy jicama!
I love the spring roll idea. So many possibilities. I don’t think I have ever tried jerk seasoning, hmmm. Maybe soon.
Hi Jessica, I absolutely LOVE that you baked these instead of frying them. Was the texture still crispy or harder? I wonder if you brushed a little oil on them would they crisp up?
Oh I am loving this! We really like spring rolls and I have been wanting to try my hand at making some. Thanks for the recipe!
easy! I still have a packet of paper roll wrappers in my pantry so It hunk I might try this with it!
Oh, yeah. The photo showing the inside of these spring rolls made my mouth water…absolutely fabulous!
How I miss jicama! I can only imagine how delicious these spring rolls are!
Oh yes! I love spring rolls and that picture showcasing the filling is just gorgeous! 🙂
These sound amazing
These look fabulous! Love jicama!
Wow. These look extremely delicious right now! Great filling combo!
LOVE IT! No matter when you don’t have much time, you always have creative minds to come up with something delicious! You always do! 😉
I love the fact that these are baked. I have never tried baking rice wrap rolls. Frying them are a pain as they splatter because of the water. I will have to give this a try.
I would never have thought of this combo but chicken with the combination of spring roll looks fantastic together 😀
yummmmmm!! i need to make this asap! and these would be perfect for a party!
how are you doing girl??
Literal conversation with my better half upon reading this…”That sounds good. What? Jerk Chicken and Jicama Spring Rolls. Oh heck ya that sounds good.”
Another awesome recipe Jessica!
I always used springroll wrapper and looking at this I think the rice paper would works great too!
oh yes, we love our jicamas in our asian spring rolls here! some they put tofu in it and also some crunchy stuffs..quite similar to fried breadcrumbs! im sure yours taste just as fabulous!
Thanks for the reminder about how much I like jicama. Your springs rolls look delicious!
I love how full of flavor and out-of-the-ordinary these are! Fun meal!
What a wonderful recipe, such a great meal!
Now that is very creative! Especially when you didn’t even feel like cooking! You turned some ordinary ingredients into something really special! Though I can’t say I have rice paper in my kitchen!
My husband would go crazy for these! I love spring rolls too, and love that it only took 45 minutes to make. These may make an appearance at the next Packer game. 🙂
I have’nt used Jicama much. What a treat to have these spring rolls for dinner!! Love the jerk chicken idea.
The amount of creativity and cleverness you have ceases to amaze me Jessica! You are a wonder woman. These sound absolutely delicious and what a great way to make use of ingredients on hand. Yummo!
This looks delicious! I’m pretty sure these are addictive and could not stop at just one or two!
Oh, I have many of those days. But look at what a delicious treat you made. These rolls sound amazing!
Oh, how I love Fusion Cuisine! These look amazing, Jessica! I’m hungry now.
Oh my! These look amazing and not something you would just throw together at the last minute. I love that the rice cakes are baked and not cold like traditional spring rolls. My kids would love these and I think when I make them, I will let them help me assemble them!
You always create delicious and unique recipes, Jess. Love the idea of jerk chicken and jicama spring rolls. Yum!
Going to try this one out for sure. Looks incredible!!!
These sound really good! I’ve never used these kind of wraps before, gonna have to try them! How do they differ from wonton wraps?
The jerk seasoning sounds interesting and I’m glad that with your no fear attitude, you always create stunning dishes! The flavour is spot on!
Thanks my friend! You made me blush
I love spring rolls when it is baked. Any tip to retain the crunchiness of jicama?
I’m not sure i have ever had jicama lose its crunch for me? I always use it up in one sitting so I never have leftovers