Jicama Recipe: Veggie Summer Rolls Offer Heartburn Relief

06. 28. 2018

You may not have heard much about or even tried Jicama (pronounced HICK-ah-mah), but this starchy root vegetable is a great alkaline option to avoid acid reflux symptoms. Acid reflux happens when the lower esophageal sphincter relaxes or weakens and allows stomach acid to come up into the esophagus. As you can imagine, this can lead to unpleasant feelings, such as a burning sensation in the throat or pain in the chest (heartburn) while lying down. Heartburn causes range from overeating to pregnancy to eating trigger foods.

What is Jicama

Jicama is native to central or South America, and although it may look like a large potato on the outside (it’s sometimes called the “Mexican potato”), when peeled, it’s sweet and juicy and tastes like a cross between a crisp pear and a water chestnut.

Jicama is commonly eaten raw with fruit juices or spices like chili powder. If you experience acid reflux though, you’ll want to steer clear of spicy or acidic foods because they are known to aggravate the condition. Instead, focus on a diet with lots of alkaline (non-acidic) foods, and that means more vegetables like jicama!

Jicama Benefits Digestive System

Jicama is a highly alkalizing food, just like all the other veggies in this summer roll – lettuce, carrots, cucumber, and even the herb cilantro, so they shouldn’t cause you any problems. Root vegetables are very mild and calming to the digestive system, and jicama especially, is rich in water and fiber, so it helps improves digestion.

These summer rolls are a great first step to adding more alkaline veggies into your meals at home to avoid the discomfort and pain of acid reflux and heartburn.

Jicama Recipe: Summer Rolls

Ingredients: (makes 7 summer rolls)

• 7 white or brown rice wrappers
• ¾ cup carrots, julienned
• ¾ cup jicama, julienned
• ¾ cup English cucumber, julienned
• ¼ cup cilantro
• 7 buttercrunch lettuce leaves

Almond Ginger Dip (makes 1 cup)

• ⅔ cup chicken broth
• 3 tbsp soy sauce
• ¼ cup creamy almond butter
• 1 ¾ tsp grated ginger root
• 1 tbsp brown sugar


1) To make dip, mix the chicken broth, soy sauce, almond butter, ginger and brown sugar in a saucepan on medium-low heat (if it starts to boil, lower heat). Continuously stir until it’s well-mixed and creamy, then turn off heat and set aside.

2) Lay out each of the items for the summer roll filling onto a pan. Put a little lukewarm water inside another pan and soak one rice paper at a time in this pan for about 10 seconds. Flip and soak for another 10 seconds.

3) Lay the rice paper out on a slightly wet cutting board. Place a piece of lettuce on the lower third section of the rice paper (closest to you). Add jicama, carrots, cucumber and cilantro on top of the lettuce.

4) Carefully, bring the right and left edges of the rice paper to the middle. Then take the bottom edge of the paper (closest to you), bring it over the filling and tightly roll up the summer roll.

5) Cut the summer rolls in half or leave whole. Serve cold with warm almond ginger dip.


Previous | Next