Adding Jicama to Raw Food Spring Rolls

Video Transcript

"Hello, I'm Denise Bennett, and I'm here o behalf on behalf of Expert Village. Next thing we're going to do is use the Hickemma. Now this is a really nice vegetable. I guess it's a root, to be honest with you I'm not sure. And it's just nice, I've been using it for a while. It kind of looks potato and it is not easy to peel. So, let's see how we do here. I just noticed that the flavor anywhere near the peeling is, is not that good. So I stay away from that peeling. I cut in pretty good. Some, some foods are not like that, you can get really close to the peel. On the Hickemma you really can't. This is about how it should look. Pretty well, stay away from the peeling. And it's got a wonderful crunch to it. I think the texture is the best part of this. It doesn't have a real strong flavor, full of water. Really, a beautiful food to use. Okay, and again, I'm going to use this beautiful little Mandlin slicer, keep my fingers out of the way. And that's what that looks like."