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.
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