
Lara Flanagan
Jackfruit Summer Rolls
Updated: Mar 1, 2020

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
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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