Thai Food Made Easy | JACKFRUIT SUMMER ROLL (VEGAN)
1994
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JACKFRUIT SUMMER ROLL (VEGAN)

JACKFRUIT SUMMER ROLL (VEGAN)

Jackfruit Summer Roll (Vegan)

Serve: 2

Ingredients:

350 gram                      Fresh Jackfruit – peeled, destoned and julienne sliced

6                                     Vietnamese rice paper

2                                     Big garlic clove – finely chopped

1                                     Onion – chopped

200ml                           Vegetable stock

2 tbs                              Rapeseed oil

2 tbs                              Tamarind sauce

1 tbs                              Light soy sauce

1 tbs                              Dark soy sauce

1 tbs                              Coconut sugar

1 tsp                              Chilli flakes

20 gram                       Cucumber – julienne sliced

10 gram                       Coriander

50 gram                       Mix salad leaves

1 handful                     Nuts – chopped

Method

-Preheat the oven to 200 Celsius

-Put the oil, onion, garlic, jackfruit and vegetable stock into a saucepan. Stir gently, then bring it to a boil and simmer for 20 minutes.

– Once the jackfruit softens, drain the excess liquid off as much as you can. Then put it back on the hob. Add light soy sauce, dark soy sauce, coconut sugar and tamarind sauce. Gently fold and leave it to simmer for a further 8 minutes.

– Drain the excess liquid off then transfer the cooked and seasoned jackfruit flesh onto a baking tray. Sprinkle with the chilli flakes and bake for 35-45 minutes. Turning halfway. Once the jackfruit has caramelised and dried leave it to rest for a few minutes.

– Soften the Vietnamese rice paper as instructed on the package (I soaked mine in water for a few minutes).

– Assemble by laying the rice paper first then mixed salad, coriander, cucumber (or shredded carrot) then cooked jackfruit and chopped nuts and roll the rice paper however you like.

-Enjoy the super fresh  Jackfruit Summer Roll as a healthy starter, summer lunch or snacks. Yummmm.

Tip:

-You can use the jackfruit from the can but make sure that it is in brine or water. If you are lucky you might find the jackfruit that is already peeled and destoned from your local oriental supermarket.

– This Jackfruit Summer Roll recipe delivers such an intense flavour. I often eat them with lots and lots of herbs and salad leaves. However, you can enjoy them with sweet chilli sauce or cucumber and red onion relish. Enjoy this Vegan Thai Summer Roll. Happy cooking!