Who else likes jicama?

its good in stirfry and salads.

i find that it doesn't taste like anything. it is a texture additive that adds crunch and takes on the flavors around it.

I agree. It has no distinctive flavor, but the texture is terrific.

Vietnamese spring rolls with chinese sausage accompanied with a hoisin peanut dipping sauce.

It's a nice addition to a salad. Cut it into matchsticks....it readily absorbs color and flavor, so try tossing the cut jicama into a bag with some macerated raspberries. You'll end up with rosy pink, lightly fruity crunchiness.

Vietnamese spring rolls(Bò Bía) usually has eggs, jicama, carrots, chinese sausage(l?p xu?ng)and greens such as lettuce and mints. Here's a link to a recipe

Chinese sausage is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce