Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 1/3 cup green onions (chopped)
  • 2 cloves garlic (minced)
  • 1 shallot (minced)
  • 1 20-ounce can young jackfruit
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/4 tsp ground chili
  • 1/8 tsp five-spice powder
  • 8 rice paper sheets
  • 1 small unripe mango (shredded)
  • 1/4 cup shallots (fried)
  • vegan mayonnaise
  • sweet chili sauce like Cholimex
  • 1/4 cup peanuts (roasted)
  • fresh Thai basil for topping

Instruction

  • Heat the oil in a skillet over medium heat. Once hot, add the chopped green onions and fry for about 3 minutes. Transfer to a small bowl and set aside.
  • In the same skillet, sautée the garlic and shallot for about 2 minutes, or until fragrant.
  • Drain and rinse the jackfruit. Cut off the hardcore parts and discard them. Add the jackfruit to the skillet and shred it by pressing with a spatula. Add the water, soy sauce, maple syrup, ground chili, and five-spice, and stir to combine. Cook for 7-10 minutes, or until no water remains and the jackfruit has soaked up the sauce.
  • Transfer the jackfruit to a bowl or plate and let it cool for 20 minutes, or until it's at room temperature.
  • To assemble: very slightly wet a sheet of rice paper and place it on a cutting board. Drizzle about 1 teaspoon of vegan mayonnaise in the middle of the sheet. Sprinkle 2 tsp of sautéed green onions and arrange some jackfruit and shredded green mango (see photo). Sprinkle some fried shallots on top.
  • Roll the rice paper tightly from the bottom to top. Transfer to a place and repeat with the remaining rice paper and filling.
  • Cut each roll into 1-inch pieces using a pair of scissors (it works better than a knife) and transfer to a plate. Drizzle with vegan mayo and sweet chili sauce. Sprinkle with more fried shallots, roasted peanuts, and optionally some fresh Thai basil. Serve immediately at room temperature!
  • This must be eaten the same day otherwise rice paper will stick together.