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- Makes 12 spring rolls + ½ cup sauce
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Canned jackfruit's neutral flavor and meat-like texture perfectly absorbs tantalizing sweet and sour flavors in these fresh spring rolls, which make a fun-to-eat appetizer or starter to a hearty stir-fry meal. The sweet and sour sauce, featuring lime juice, fresh ginger, and coconut aminos, does double duty, adding flavor to the jackfruit filling and then as a dipper. Tender steamed bok choy leaves complement the meaty jackfruit texture, quick-pickled radish gives a subtle tang, and fresh mint and cilantro leaves add fresh herbal notes. If you've never made fresh spring rolls with rice paper, you'll be amazed at how easy they are once you get the hang of them!
To make ahead: Prepare sauce as directed and store in an airtight container in the refrigerator for up to 5 days. Prepare spring rolls as directed and store, loosely covered with damp paper towels, in an airtight container in the refrigerator for up to 8 hours.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 pitted Medjool dates
- ⅔ cup boiling water
- 2 14-oz. cans no-salt-added young jackfruit, rinsed, drained, and chopped
- 1 tablespoon coconut aminos
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- 2 teaspoons sesame seeds, toasted
- ¼ to ½ teaspoon crushed red pepper
- ½ cup brown rice vinegar
- ¼ teaspoon fine sea salt
- 6 radishes, coarsely shredded
- 4 cups thinly sliced baby bok choy or napa cabbage
- 1 medium shallot, thinly sliced
- 12 round brown rice papers
- 36 fresh mint leaves
- 36 fresh cilantro leaves
Instructions
- For dipping sauce, in a small bowl combine dates and the boiling water. Cover; let stand 10 minutes. In a blender combine dates and the soaking liquid, ¼ cup of the jackfruit, the coconut aminos, lime juice, garlic, and ginger. Cover; blend until smooth, scraping down sides as needed. Transfer to a bowl. Stir in sesame seeds and crushed red pepper. Cover; chill until ready to serve.
- In another small bowl mix together vinegar and salt. Stir in radishes; let stand at least 30 minutes. Drain, squeezing out excess liquid.
- In a large skillet cook bok choy and shallot over medium 5 to 7 minutes or until softened, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Transfer to a medium bowl. Let stand 10 minutes to cool.
- Stir ¼ cup of the dipping sauce into the remaining jackfruit. Reserve remaining sauce for serving.
- Pour warm water into a pie plate. Carefully dip a rice paper into the water; let stand several seconds to slightly soften. Transfer to a clean work surface.
- Layer a row of 3 mint and 3 cilantro leaves in the center of the rice paper. Layer some of the drained radishes over leaves. Spoon 2 to 3 tablespoons of the bok choy mixture over radishes. Spoon 2 to 3 tablespoons of the jackfruit over bok choy mixture.
- Fold the bottom edge of rice paper up and over filling. Fold in sides; roll up rice paper snugly. Repeat with the remaining rice papers and fillings. Serve spring rolls with reserved dipping sauce.
Comments (2)
(5 from 1 vote)You don't bake or air fry these?
Hi JoAn. That's right—these rolls are served as they are. The filling is cooked but the roll itself doesn't need to be baked. They are similar to "fresh spring rolls" that you find in a Thai restaurant. This guide on rice paper wrappers might be a useful: https://www.forksoverknives.com/how-tos/how-use-rice-paper-wrappers-vegan-spring-roll-recipes/.