Jicama or singkamas as we call it in the Philippines is a root vegetable that resembles a turnip. It is usually eaten fresh and we, Filipinos love to dip it in vinegar or sprinkled with salt. This sweet and juicy vegetable is also used in salads and rolls. Along with cucumber and carrots, jicama adds crunchiness and freshness to this salad roll. It even tastes better when dipped in the peanut dipping sauce. Refreshingly delicious!
Cooking Tips for Perfect Salad Rolls
To make the best chicken jicama salad rolls, start by prepping all your ingredients before you assemble. This will help you work quickly and keep everything fresh. Slice the jicama, cucumbers, and carrots into thin strips to ensure they fit neatly into the rolls. If you find jicama too hard to cut, try soaking it in water for a few minutes to soften it up. When it comes to the chicken, poach it in water with a little salt and some aromatics like garlic and ginger for extra flavor. Let the chicken cool before shredding it for a nice texture. For the rice paper, dip each sheet in warm water for a few seconds until it becomes soft but not too mushy. This helps prevent tearing. Finally, don’t overstuff the rolls. A little goes a long way, and it will be easier to roll and eat. These small details will make a big difference in the overall experience.
Serving Suggestions and Pairings
These chicken jicama salad rolls are versatile and can be served in many ways. For a light lunch, pair them with a simple side salad or some sliced avocado. If you’re serving them as an appetizer at a gathering, arrange the rolls on a platter with the peanut dipping sauce in the center for a beautiful presentation. You can also provide a variety of dipping sauces like sweet chili or soy sauce for guests to choose from. If you’re looking to elevate the dish further, sprinkle some crushed peanuts or sesame seeds on top just before serving. This adds an extra crunch and a burst of flavor. For a complete meal, consider serving these rolls alongside a bowl of warm soup, like a light chicken broth or a spicy tom yum. The contrast of textures and temperatures will make for a delightful dining experience.
Frequently Asked Questions
What can I substitute for jicama?
If you can’t find jicama, try using water chestnuts for a similar crunch. You could also use raw turnips or even apples if you want a bit of sweetness.
How do I store leftovers?
Store any leftover salad rolls in an airtight container in the fridge for up to two days. Just keep in mind that the rice paper might get a bit soggy over time.
Can I make these salad rolls ahead of time?
You can prep all the ingredients ahead of time and assemble the rolls right before serving. Just make sure to keep the cut veggies covered to prevent them from drying out.
What can I serve with these salad rolls?
These salad rolls pair well with a side of fresh fruit or a light cucumber salad. You could also serve them with a simple dipping sauce like soy sauce or a spicy chili sauce for an extra kick.
What are some common mistakes when making salad rolls?
A common mistake is overstuffing the rolls, which makes them hard to wrap. Also, dipping the rice paper for too long can make it too mushy, so keep an eye on it!
Chicken and Jicama Salad Rolls with Peanut Dipping Sauce
Ingredients
- 2 oz 58g dried bean vermicelli noodles
- ½ English cucumber peeled and halved lengthwise
- 4 oz 114g peeled jicama root
- 12 8-inch round rice paper wrapper
- ½ cup shredded carrot
- 1 ½ cups of shredded rotisserie chicken meat
- Cilantro leaves thoroughly rinsed and dried
Peanut dipping sauce
- ¼ cup crunchy peanut butter
- 3 tbsp hot water
- 2 tbsp cider vinegar
- 1 tbsp soy sauce
- 2 tsp brown sugar
- Hot sauce to taste
Instructions
- Prepare the dipping sauce by combining all ingredients and whisk until smooth. Set aside.
- Place the noodles in a bowl and cover with hot water. Soak for 5 minutes, or until softened. Drain well in a mesh strainer and set aside.
- Use a spoon to scrape out and discard the seeds from the cucumber halves. Cut each piece into thin strips. Set aside.
- Cut the jicama into thin slices, and then cut into thin matchsticks. Set aside.
- Fill a large bowl (larger than the rice wrappers) with warm water. Soak one wrapper in the water until just barely softened, about 10 seconds. Carefully remove the rice wrapper from the water and lay flat on the counter.
- Place a bundle of noodles along one edge of the wrapper.
- Top the noodles with a bit each of cucumber, jicama, carrots and chicken, then top with couple of cilantro leaves.
- Roll the wrapper, starting with the filling side, folding the ends over the fillings as you roll to form a tight cylinder.
- Repeat with the rest of the remaining wrappers and filling. Serve with the dipping sauce.
Notes
Peanut dipping sauce recipe adapted from” Enjoy Cooking: The Costco Way”.
Hi! Could I make these the night before for a lunch? I’ve never used rice paper wrappers before – will they dry out and harden?
Hi Cait,
I am pretty sure you can make this dish the night before. Just wrap it in a plastic wrap, put it in the fridge and enjoy it for lunch the next day!
This recipe is wonderful, I love jicama! Especially in spring rolls/salad rolls. There is a Vietnamese spring roll called bo bia that also has jicama, but the jicama is stir fried. It’s also traditionally filled with a strip of chinese sausage, dried shrimp, and sliced omelette. You should try it!
Sounds delicious! Thanks Gina. I will definitely try it 🙂