I haven't made this dish in a long time. Today, my mom bought a lot of jicama, so I decided to make these chicken rolls on a whim.

Tips:

This recipe uses a lot of vegetables, so it's not too greasy. Wrapping the chicken rolls in pork caul fat makes the skin tight and fragrant when pan-fried. If you can't find pork caul fat, you can use tofu skin as a substitute.

After eating:

Be sure to eat them while they're hot—once they cool down, they don't taste as good. You can make a big batch at once; I made about 10 rolls this time. After steaming, let them cool and freeze them. When you're ready to eat, just take them out and prepare as needed. They taste sweet thanks to the natural sweetness of the onion and jicama.