Pulled Jackfruit Summer Rolls
Cuisine: Vegan
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 10 rice papers
For the jackfruit
  • 1 can of young green jackfruit in water
  • 3 tbsp soy sauce
  • 1 tsp white miso
  • ¼ cup of thick coconut milk
  • 1 tsp minced ginger
  • 2-3 cloves of garlic, minced
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp ground coriander
  • ⅛ tsp ground cardamom
For the filling
  • ½ green bell pepper
  • ½ cucumber
  • 1 carrot
  • 1 cup of sprouts
  • 1 cup of cilantro
  1. Drain and rinse jackfruit. Remove its seeds, then using your fingers, a knife or a fork, shred the jackfruit into smaller pieces.
  2. In a large bowl whisk together ½ cup of water, soy sauce, miso, coconut milk, ginger, garlic and spices.
  3. Heat a large non-stick skillet over medium-high heat. Add jackfruit and cook for 5-10 minutes stirring frequently, until starts to brown. Add 1-2 tablespoons of water at a time to keep jackfruit from sticking to skillet.
  4. Pour the sauce over jackfruit and cook for 15 minutes or until sauce thickens. Season with salt if needed.
  5. Remove from heat, set aside and let cool completely.
  1. Slice veggies into thin slivers.
  2. Fill a skillet or a baking dish with warm water and dip a rice paper for about 10 seconds. Transfer to a plate or cutting board.
  3. Add 1-2 tablespoons of the jackfruits and a handful of veggies and sprouts to the bottom half of each rice paper. Fold the sides inward, then roll the rice paper. Repeat until your fillings are used up.
  4. Serve immediately with dipping sauce of your choice. Enjoy!
You can prepare jackfruit filling a few days earlier and store in an airtight container in the fridge for up to 3 days.
Recipe by Green Evi at http://greenevi.com/pulled-jackfruit-summer-rolls/