Vietnamese jackfruit rice paper rolls
1 garlic clove
3 spring onions
2 tsp peanut oil
1 jackfruit in brine, drained (approx.300 g after draining)
½ tsp chinese five spice
50 g hoi sin sauce
1 tbsp tamari
1 tbsp rice wine vinegar
2 tsp chilli sauce
1 carrot, cut into julienne slices
1 Lebanese cucumber, cut into julienne slices
Sprigs of fresh mint leaves or vietnamese mint if preferred
10 sheets rice paper wrappers
Peanut dipping sauce
3 tbsp natural peanut butter
1 tbsp tamari
1 tsp raw honey
1 tbsp lime juice
1 minced garlic clove
1 tsp minced ginger
2 tbsps water
Make the sauce first and put aside.
Blend all sauce ingredients until smooth and creamy.
In a pan, over medium heat, add all of the filling ingredients, stirring well to combine.
Use a wooden spatula to break up and shred the jackfruit.
Cook for 15 minutes or until the jackfruit is soft. Transfer to a bowl and put aside.
Prepare 100g of rice vermicelli noodles as per packet instructions.
Prepare a sheet of rice paper - as per packet instructions and place on clean board.
Assemble a spoon of jackfruit mix, julienne veg sticks and sprigs of mint in a strip in the centre of the wrapper.
Fold in the right and left sides of the rice paper, then fold up the bottom to cover the filling, roll away from you to enclose filling completely.
Place seam side down and continue until all rolls are assembled.
Serve with the dipping sauce with the rice paper rolls.