You would think that because I haven’t been cooking or baking anything (for myself) to eat that my kitchen wouldn’t constantly be in a state of disarray. But nope. It still is.
I used my mandolin to slice jicama on the thinnest blade possible. If you don’t slice it thin enough, it will crack when you try to wrap it. I also though I was going to need the nori to hold the wrap closed but the jicama stayed closed fairly well before I put it on. I dipped these in the carrot ginger miso spread I made a few days ago. I love the crunchy combination of raw asparagus and cabbage. Very yummy! I used whatever veggies I had laying around. You could certainly stuff these with anything. Jicama is great because of its neutral flavor so it goes well with anything.