Shrimp and Jicama Rolls with Chili-Peanut Sauce
At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jicama and sweet shrimp, from enterprising street vendors who set up their stalls in the playground at dismissal time. Phan loves the neatness of including the sauce in the roll rather than serving it alongside, but he often makes extra for those who insist on dipping.Plus: More Seafood Recipes
The shrimp and jicama rolls can be assembled up to 1 hour before serving. Keep covered with damp paper towels and plastic wrap.
Jicama is a large, round root vegetable commonly used in Latin American and Asian cooking. Its crisp texture and subtly sweet flavor makes a great addition to salads and sandwiches. Since it doesn't discolor when exposed to the air, sticks of jicama work well on a raw vegetable platter. Look for hard, unblemished roots that feel heavy for their size.