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Jicama summer rolls with sweet mango mustard dip

These rolls are great as an appetizer, salad or even main course. Fresh vegetables are wrapped in thinly sliced jicama. Many variations of this recipe are possible. You can substitute the vegetables and use cucumber, lettuces, zucchini, radish slices or cabbage leaves as a wrapper or simply use soaked rice paper. You also can serve the rolls with various Asian dipping sauces.

Jicama summer rolls with sweet mango mustard dip

Serves 6

Wrap:

1 jicama or cucumber, thin sliced on a Japanese mandolin

Vegetables for spring roll:

1 cup cucumbers, seeded and sliced in julienne

1 cup carrots, thin julienne

1/2 cup green papaya, thin julienne

2 cup young coconut meat, fine julienne

1 tablespoon ginger, finely julienne

1 avocado, peeled and sliced

1/2 cup fresh herbs: mint, basil, or cilantro

1/4 cup almonds or cashews, chopped

Assorted sprouts: 1/2 cup mungbean sprouts, alfalfa, broccoli, radish, etc.

Optional: mango, sliced Black and white sesame seeds

Raw Sesame oil

Marinade:

1/4 cup Organic shoyu or tamari

2 teaspoon honey or coconut palm sugar

1 teaspoon garlic, minced

1 tablespoon ginger, minced

1 big fresh red chili’s, seeded and minced

1 tablespoon fresh limejuice

2 tablespoon cold pressed sesame oil

1 teaspoon toasted sesame oil

Sea salt, black pepper to taste

Mango mustard dip:

3 fresh ripe mangos

1/2 cup orange juice

2 tablespoon organic whole grain mustard

2 tablespoon raw honey

4 tablespoon lime juice

2 tablespoon sesame oil

1 tablespoon organic shoyu

Sea salt, black pepper to taste

Preparation:

1. Use the mandolin or a vegetable peeler to cut the carrots, cucumber and papaya in thin julienne. Set aside the avocado, fresh herbs, sprouts, and nuts for later.

2. Blend all the ingredients for the marinade and mix with the vegetable julienne and coconut. Marinate at least 30 minutes or longer.

3. Slice the jicama very thin on a mandolin. Slightly overlapping lay the slices out on a cutting board to make a 10 by 15 cm big sheet.

4. Drain the marinated vegetables in a strainer or colander and transfer to a bowl.

5. Place the vegetables, fresh herbs, avocado, nuts, and sprouts on the bottom of the jicama sheet and roll tight into a summer roll. Brush with sesame oil and sprinkle with black and white sesame seeds.

6. For the mango mustard dip: blend all ingredients in a high-speed blender until smooth and set aside.

7. To serve: Cut each roll into half and serve two small rolls per person. Serve the dip in a condiment dish.

Copyright © 2008 by Felix Schoener

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