Rainbow Jackfruit Spring Rolls

 
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Hey guys!

Jackfruit is something that I am totally new to because I don’t like the texture of meat, and it’s pretty close. But I’ve been trying to think of ways I can work with the tastes of all my vegan audiences and I thought… ya know what? Let’s try and concoct something. For this side dish, it’s using rainbow chard, sticky sushi rice, some jackfruit in a bbq marinade and in hindsight, I’d add some fresh sweet bell peppers. So add them for a crunch!

Ingredients

  • Rainbow chard

  • Transparent Spring Roll Pastry

  • Sushi Rice or Rice Noodles

  • Jackfruit (canned)

  • Tomato Puree

  • Mirin

  • Light Soy Sauce

  • Vegan Honey (Or sugar)

  • Sushi Vinegar

  • Salt

  • Pepper

  • Onion Salt

  • WC Sauce

So chop the chard up into leaves and stems, I used yellow and red for colour and add to some boiling water with a dash of sushi vinegar. Bring to the boil and simmer for ten minutes. If you wanted to add pepper I would recommend it because I think it needed an extra element, and maybe some sesame seeds. But this blog is about learning to cook and not presenting a load of finished things, so do what you fancy! I had some rice noodles left over from a meal I was making and seasoned them and set to one side.

With the jackfruit, I bought ready cooked jackfruit and prepped a marinade, which was a large tbsp of tomato purée, vegan honey, light soy sauce, a tsp of mirin, salt, pepper, onion salt, wh sauce. Mix up and add to a frying pan with the jackfruit and cook til it’s hot, and again set at to one side. It’s easy! Just soak the spring roll wraps in water until they become sticky, and assemble with the leaves on the outside. You can get pastry, but I did this one to just show I’m trying to go out of my comfort zone. So just roll up and there you go!

It’s sort of like a duck spring roll I guess? I’m not entirely sure as I’ve never eaten a duck, but it was sweet, crunchy, joyful and colourful and great to add to a lunch box or have it as a side with your favourite dish.

 
Joseph Harwood