Jicama Spring Rolls

These Thai-inspired and veggie-rich spring rolls with peanut sauce are a spicy and refreshing side dish or appetizer. Feel free to omit the spice and make adjustments to suit your needs. Higher-protein, lower-calorie, carb-boosting, nut-free, and salad options are given below the recipe. For those with a low carb limit, these rolls are a wee bit high in carbs and so will need to be paired with a very low-carb protein option to make a full meal. For those with a higher carb limit, 2 servings of the Higher Protein option or 3 servings of the Lower Fat/Calorie option could make up a full meal. Enjoy!
Yield: 6 servings of 2 rolls each, totalling 12 rolls | ​¾ cup (180ml) sauce (1 tablespoon [15ml] per wrap)
Macros (per serving): 225 calories | 7g protein | 19g fat | 6g net carbs
Macros (per tablespoon of sauce): 75 calories | 1.5g protein | 7g fat | 1g net carbs
Prep: 30 minutes
Storage: for a few hours once constructed. Sauce can be refrigerated for up to 5 days.
Sauce Ingredients:
  • ¼ cup (60ml/54g) light olive oil or neutral-flavored oil of choice
  • ¼ cup (64g) unsweetened peanut butter
  • 1½ tablespoons (23ml) tamari, soy sauce, or aminos
  • 1 tablespoon (15ml) lime juice (about ½ medium lime)​
  • 1 tablespoon (15ml) water
  • ½ tablespoon unseasoned rice vinegar or neutral-flavored vinegar of choice
  • 1 teaspoon (6g) grated ginger
  • 1 clove (3g) garlic, crushed (equals ½ teaspoon)
  • 1 teaspoon allulose or equivalent in sweetener of choice (optional)
  • 1 teaspoon nutritional yeast flakes (optional)
  • ¼ teaspoon crushed red pepper flakes (optional or to taste)​
Other Ingredients:
  • 1 7.5-ounce package (212g) jicama wraps (typically 12 wraps)
  • 2 medium (30g) green onions, chopped (about ½ cup)
  • 1 medium (61g) carrot, shredded or julienned (about ½ cup shredded)
  • 1 medium (119g) red bell pepper, thinly sliced (about 1 cup)
  • 1 medium (25g) deseeded jalapeño pepper​, thinly sliced (about ¼ cup) (optional) ✎ 
  • 2 cups (85g) alfalfa sprouts or microgreens
  • a handful (5g) cilantro leaves, chopped (about ¼ cup)
  • a handful (5g) fresh basil leaves, chopped​ (about ¼ cup)
  • ⅓ cup (48g) oil-roasted salted peanuts, roughly chopped ✎ 
Directions:
  1. Whisk the sauce ingredients together in a small bowl or put in a small jar and shake to combine. Set aside.
  2. Prepare all other roll ingredients as per the ingredient list.
  3. Lay the jicama wraps out on a clean countertop and divide the remaining roll ingredients equally between them. Place the ingredients in stacked line down the middle.
  4. Drizzle the wraps with the sauce, 1 tablespoon per wrap.
  5. Fold the empty sides of the jicama wraps over the filling ingredients to form rolls. The rolls will be pretty full. Optionally, pierce with toothpicks to hold rolls closed for serving.
  6. Enjoy soon after constructing.
Higher Protein: ​add ¾ cup (105g) frozen shelled edamame, thawed, and replace the peanuts with ⅓ cup (53g) ​pumpkin seeds. Toast the seeds in a rimmed baking sheet at 350°F (175°C) for roughly 7 minutes for added flavor and crunch.
Macros (per serving): 250 calories | 9.5g protein | 19g fat | 6.5g net carbs
Lower Fat/Calories: ​use only half of the sauce (½ tablespoon per wrap). 
Macros (per serving): 150 calories | 5g protein | 12g fat | 5g net carbs
Carb-Booster: replace the jicama wraps with 6 coconut wraps and enjoy 1 wrap per serving.
Macros (per serving): 280 calories | 7.5g protein | 24g fat | 8.5g net carbs
Make It a Salad: omit the jicama wraps and the alfalfa sprouts. Add 8 cups (240g) mixed baby greens or chopped lettuce. Divide the greens and remaining roll ingredients between 4 dinner bowls and top each with 3 tablespoons (45ml) of sauce. If you find the sauce to thick for your dressing preferences, thin with additional water.
Macros (per salad): 325 calories | 10g protein | 28g fat | 8g net carbs
Make It Peanut-Free: in the sauce, replace the peanut butter with almond butter or sunflower seed butter. Replace the peanuts with either ⅓ cup (43g) slivered almonds or ¼ cup (40g) pumpkin seeds. Both options can be toasted in a rimmed baking sheet at 350°F (175°C) for roughly 7 minutes for added flavor and crunch. Monitor to prevent burning. Macros for these swaps are similar to the original recipe.
✎ Notes:
  • If omitting the jalapeño pepper, a quarter of a green bell pepper could be used in its place. Or, you could use some additional red bell pepper or add another green onion.
  • According to package labels, oil-roasted peanuts typically contain more net carbs than what American national nutritional data suggests. Check your labels. National data has been used in my macro calculations.​
  • Macros for this recipes are calculated with American national nutritional data (i.e. NCCDB & USDA entries in Cronometer) for all ingredients apart from nutritional yeast flakes (a mixture of Bob's Redmill and Foods Alive unfortified), and the pumpkin seeds (Bob's Redmill), coconut wraps (Nuco), and sunflower seed butter (Sunbutter) which are mentioned in the optional variations to the original recipe.
  • Macro numbers are rounded. Numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.