Experiment with wrapping my stir-fry jicama (Mung Kuan Char) with Vietnamese rice roll and nori sheet.
Resulted a delicious wrapped rice rolls! I served this kind of rice roll with Thai sweet chili sauce. What a good match and we couldn't get enough of this rice rolls. The nori sheet acts as a barrier so that the rice roll won't be too wet from the stir-fry jicama filling. In addition to that, it also acts as a bonus favor to the rice roll. Got my thumb up!
This is definitely a great appertizer to serve in a party since it is served as a cold wraps and great eaten cold.
Click here for my estimated "mung kuan char" recipe.
I love this! I am going to try to make it with a rice sheet instead of nori!
ReplyDeleteThat looks really good. Interesting technique. I'll have to try it.
ReplyDeleteJust look like sushi - very yummy looking!
ReplyDeleteI do like jicama too, always include jicama while I am making egg rolls.
what a cool snack!!.Love mung kuan char with any wrapper!.I like mine with sambal belacan sauce!!
ReplyDeletedefinitely a perfect appetizer... thanks for a great idea... :)
ReplyDeleteWhat a fantastic idea. And healthy too. Great finger food for sure!
ReplyDeleteVery refreshing. You made your own Thai chili sauce? Share the recipe leh!
ReplyDeleteamazing fusion creation!~ They are beautiful ... I want one!
ReplyDeleteI never thought of using nori sheet this way. You are really creative :)
ReplyDeleteGlad you like the idea, Meg.
ReplyDeleteThanks Greg, hope you like it!
Dwiana, I like jicama in my egg rolls too!
Thanks beachlover, oh it would be great with sambal belacan.
You're most welcome mikky! :)
It is Daphne and thanks.
Thanks Tigerfish, no lah, I used the bottle one lah.
Thanks noobcook, help yourself through the screen ya. :P
Thanks Gert. :)
Like the rest, I agree that this is a great idea. Love the combination. Going to bookmark this.
ReplyDeleteWow jicama - what a cheem word. Haha.
ReplyDeleteWhat a lovely ensemble! Must bookmark and try this :)
ReplyDelete