Created by potrace 1.16, written by Peter Selinger 2001-2019

0438 118 094

Created by potrace 1.16, written by Peter Selinger 2001-2019
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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.