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.
Ingredients
- 6 skinless boneless chicken breasts
- 1 TBSP jerk seasoning (you can find this in your seasoning isle in your local store)
- 1/4 tsp black pepper
- 1/4 tsp ground ginger
- 1 TBSP rice wine vinegar
- 1 lime juiced
- 1/4 cup vegetable oil
- rice papers
- 1/2 cup shredded jicama
- 1/2 cup shredded carrots
- 1 TBSP chopped cilantro
Instructions
You’re so creative, I never would have thought of this. They sound so good–I love jerk chicken and yummy crunchy jicama!
Shea Sayers recently posted..Old Favorites, New Ways
I love the spring roll idea. So many possibilities. I don’t think I have ever tried jerk seasoning, hmmm. Maybe soon.
Donna @ The Slow Roasted Italian recently posted..Pierogies and Sausage with Sun-dried Tomato Cream Sauce – 30 Minute Meals and More!
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?
Eva recently posted..Gluten Free Honey and Ginger Cake
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!
Alicia@ eco friendly homemaking recently posted..What A Goose!!
easy! I still have a packet of paper roll wrappers in my pantry so It hunk I might try this with it!
daphne recently posted..Date and Chocolate Slice
Oh, yeah. The photo showing the inside of these spring rolls made my mouth water…absolutely fabulous!
Liz recently posted..Red Velvet White Chocolate Chunk Cookies….for Breast Cancer Awareness~
How I miss jicama! I can only imagine how delicious these spring rolls are!
Angie@Angie’s Recipes recently posted..Bulgur Patties with Lemon Balm Yogurt
Oh yes! I love spring rolls and that picture showcasing the filling is just gorgeous!
Baker Street recently posted..#MuffinMonday: Honey Cornbread Muffins
These sound amazing
These look fabulous! Love jicama!
Rachel Cooks recently posted..{a day in the life} The Novice Chef
Wow. These look extremely delicious right now! Great filling combo!
yummychunklet recently posted..Grand Margarita
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!
Nami | Just One Cookbook recently posted..Roast Chestnuts 焼き栗
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.
Biren @ Roti n Rice recently posted..French Toast
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??
lindsay recently posted..crews
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!
Jed Gray (sportsglutton) recently posted..Shredded Beef Chuck Roast Stuffed in Roasted Acorn Squash Topped with Pomegranate Seeds
I always used springroll wrapper and looking at this I think the rice paper would works great too!
Kankana recently posted..Honeyed Fig Cake
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!
Barbara @ Barbara Bakes recently posted..Russian Braided Bread with Pesto Filling to Celebrate World Bread Day
I love how full of flavor and out-of-the-ordinary these are! Fun meal!
Joanne recently posted..Recipe: Kabocha French Lentil Soup and Zucchini Fritters
What a wonderful recipe, such a great meal!
Helene recently posted..Chicken Pot Pie – Pâté au poulet and La Cuisine d’Hélène featured on Food Bloggers of Canada
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.
Allison @ Alli ‘n Son recently posted..Nutella Swirled Zucchini Muffins
I have’nt used Jicama much. What a treat to have these spring rolls for dinner!! Love the jerk chicken idea.
Malli recently posted..#238 Royal Finger sandwiches
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!
Kristy recently posted..Rest, Relaxation and Recovery
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!
Nancy/SpicieFoodie recently posted..Sunday Snapshots: A Silent Sunday and Two Garlic Photos
Oh, how I love Fusion Cuisine! These look amazing, Jessica! I’m hungry now.
Candace recently posted..SPEECHLESS…
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!
jackie@marin mama cooks recently posted..Marin mama’s weekly dinner menu
You always create delicious and unique recipes, Jess. Love the idea of jerk chicken and jicama spring rolls. Yum!
Kiran @ KiranTarun.com recently posted..BabaGanoush Tomato Salad
Going to try this one out for sure. Looks incredible!!!
Asmita recently posted..Paneer Masala
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?
Jo recently posted..Yummy Omelet…
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!
Veronica’s Kitchen recently posted..Orange Chiffon Cake
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