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
Instructions
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.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/10/15/jerk-chicken-and-jicama-spring-rolls/