Jackfruit Summer Rolls

I am continuing to experiment with Jackfruit after receiving some lovely Tender Jack products from Amazonia recently. I want to possibly use Jackfruit in our next FEAST Course in August so I am having fun experimenting.  I have been in the kitchen all day today and I have been promising the kids for ages to have a go at some Vietnamese summer rolls, so I thought this Teriyaki pulled Jackfruit would be the perfect reason to do some summer rolls.  Archie and Rissie helped me with the sauces which were incredible, and the final result was a very scrummy lunch!

Jackfruit Summer Rolls

Divine summer rolls with Jackfruit and two delicious sauces.

Servings: 4 people

Ingredients

Summer Rolls

300 grams Teriyaki Pulled Jackfruit

16 sheets rice paper

200 grams rice vermicelli

2 medium carrots cut into match sticks

1 medium cucumber de-seeded and cut into match sticks

200 grams bean sprouts

1 large handful mint

1 large handful basil

1 red capsicum de-seeded and inner membranes removed and cut into match sticks

Sweet Chilli Sauce

1/4 cup rice vinegar

1 tablespoon light brown sugar

2 tablespoons tamari sauce

2 tablespoons water

2 tablespoons maple syrup

2 cloves garlic peeled and minced

1 teaspoon chilli flakes

2 tablespoons lime juice

1 inch ginger finely grated

Smidge salt

Hoisin Peanut Sauce

1 cup peanut butter all natural, no added oil etc

140 ml lime juice

180 ml water

4 tablespoons hoisin sauce

4 tablespoons tamari sauce

4 teaspoons balsamic vinegar

1 teaspoon ginger finely grated or minced

Instructions

Summer Rolls

Make sauces.

Cut all ingredients.

Soak vermicelli noodles.

Heat Jackfruit.

Set all ingredients on table along with bowl of warm water.

Dip sheets of rice paper into water, rest on tea-towel and fill with a selection of ingredients.

Roll, set on plate and serve with sauces.

Hoisin Peanut Sauce

Add all ingredients to blender and blend until smooth.

Add water and salt if necessary.

Sweet Chilli Sauce

Add all ingredients to bowl and mix with fork.

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