Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cucumber-Jicama Summer Rolls
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
When the temperatures rise, we love dishes that cool and hydrate. The crisp jicama and cooling cucumber in these summer rolls are just the thing for a hot evening meal. The best part is they are handheld—perfect for a picnic or potluck.
Directions
- Mix 1 cup cooked brown rice with 3 tablespoons rice vinegar; season with salt and pepper. Dip an 8 1/2-inch round rice paper wrapper in warm water for 10 seconds; lay flat. Top with 1 leaf each of basil, mint and Little Gem lettuce, 2 tablespoons of the rice, 2 avocado wedges and a few matchsticks of jicama and cucumber. Tightly wrap into a spring roll shape. Repeat to make 8 rolls. Serve with sweet chili sauce.
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