With summer on its way, I'm sure many are thinking about how to shape up! Here is the perfect solution for you: Vietnamese spring rolls! I love having these at my favorite Vietnamese Pho restaurant, so I thought I should learn how to make them. They are so satisfying for the hot summer weather because of the cooling cucumber, mint, and jicama combo packed in. You can also make them a day or two in advance, along with the sauce and they make the perfect healthy snack to munch on for lunch or before dinner. Crunchy, fresh, and light for the summer, you can't go wrong. If you want, you can substitute chicken, shrimp, or steak for the tofu, or just add more veggies.
What is jicama? Pronounced [HEE-ka-ma] A large, bulbous root vegetable also called a Mexican potato or Mexican turnip because of its similar starch content. It's a sweet and crunchy vegetable often used in salads or slaws and often paired with cilantro, chili, lime, and cucumber. It is the perfect vegetable to eat in the summer because it will hydrate and cool you, as well as provide you with a good source of fiber. To prepare the root, do not use a peeler, the skin is too tough, instead, cut the skin away with a knife.
*Find these in the ethnic aisle of your grocery store, local Asian shop, or natural foods store.
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