Ingredients
Scale
- 10 rice papers
For the jackfruit
- 1 can of young green jackfruit in water
- 3 tbsp soy sauce
- 1 tsp white miso
- 1/4 cup of thick coconut milk
- 1 tsp minced ginger
- 2–3 cloves of garlic, minced
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp ground coriander
- 1/8 tsp ground cardamom
For the filling
- 1/2 green bell pepper
- 1/2 cucumber
- 1 carrot
- 1 cup of sprouts
- 1 cup of cilantro
Instructions
Jackfruit
- Drain and rinse jackfruit. Remove its seeds, then using your fingers, a knife or a fork, shred the jackfruit into smaller pieces.
- In a large bowl whisk together 1/2 cup of water, soy sauce, miso, coconut milk, ginger, garlic and spices.
- 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.
- Pour the sauce over jackfruit and cook for 15 minutes or until sauce thickens. Season with salt if needed.
- Remove from heat, set aside and let cool completely.
Assemble
- Slice veggies into thin slivers.
- 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.
- 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.
- Serve immediately with dipping sauce of your choice. Enjoy!
Notes
You can prepare jackfruit filling a few days earlier and store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main, Snack
- Cuisine: Vegan