.png)
Let's be honest, spring rolls are just a vehicle for peanut sauce. These "spring rolls" are perfectly crispy, crunchy, fresh, and insanely simple. I know, I know, traditional spring rolls are made with rice paper. But here at Dishes on the DL, we are all about simplicity and approachability with an occasional hack thrown in the mix. The jicama wraps from Trader Joe's have proven to be that perfect fresh bite white being able to mimic the texture of a traditional spring roll. AND THE PEANUT SAUCE! This recipe uses the same peanut sauce as our Chicken Satay Bowls. The "spring rolls" themselves are Whole 30, Paleo, pescatarian, and keto!
My first introduction to spring rolls was when I first moved to downtown Chicago. We lived in an apartment building above storefronts at a really busy intersection close to Wrigley Field. We lived directly above a health food store and a restaurant that I can't even remember the name of because their neon sign read: HOME OF THE KILLER MARGARITAS and spanned across 1/4 of the block (many fuzzy memories from that place). Around the corner was a little Bahn mi sandwich shop where my roommate worked part-time. After closing, she would bring home a bunch of leftovers. My favorite being their shrimp spring rolls and coconut water. I had never had Vietnamese flavors before. I grew up with access to very Americanized restaurants in the suburbs. I could down 4 spring rolls and feel super full but not weighed down because their ingredients are so fresh!
These are the Trader Joe's Jicama Wraps. They are seriously a game changer if you are trying to incorporate healthier options into your diet. The best part of Trader Joe's is that they're always on top of trends (cauliflower rice anyone?) and are constantly bringing very unapproachable techniques and hacks into a simplified, on the shelf option. Enter jicama wraps. I watched other bloggers making these a few years ago and I never even considered doing it. What a hassle to bring out the mandolin or steady your hands enough to slice these so thinly. I wouldn't even know what an actual jicama looks like in a grocery store anyway. These came out within the last year or so and I have bought them almost every week when shopping at TJ's. I interchange these and the cauliflower thins for taco shells. The biggest distinguishing feature of these jicama wraps is how cool, crisp and fresh they are.
I mean, 1 net carb and 15 calories for 2 slices of jicama wraps and no added weird ingredients, just straight jicama. These are the perfect grab off the shelf alternative for the rice paper that's traditionally used in spring rolls.
You can find these in the refrigerated produce section of Trader Joe's. Mine's usually on the shelves above the cucumbers, peppers, brussel sprouts etc.
Ingredient Breakdown
Trader Joe's Jicama Wraps (Found in refrigerated produce section)
Peeled and Deveined Shrimp- I used TJ's Argentinian Red Shrimp (freezer section)
Broccoli Slaw (yeah, again. not sorry, it's one of my favorite veggie fillers for texture and bulk!)
Cilantro
Peanut Sauce
Peanut Butter
Maple Syrup
Sriracha
Coconut Aminos or Soy Sauce
Sesame Oil
Lime
Other Recipes you may like!
Make sure to follow us at @dishesonthedl on Instagram and Facebook and sign up for our mailing list (all the way at the bottom of the page) to get notified every time we post a new recipe!
If you make this quick and easy Jicama "spring rolls" with Homemade Peanut Sauce make sure to tag us @dishesonthedl and use #dishesonthedl
Thanks for stopping by!
Comentários