Spring rolls with jackfruit
The very first time I encountered jackfruit was in Malaysia. Technically our first trip into the Asian continent. Up till that moment I hadn’t been anywhere other than Europe. The jackfruit was hanging in the garden of the first place we had lunch, shortly after arriving. It looked funky and huge. And yes that picture below was that same jackfruit… 🙂
At the time I didn’t know anything about jackfruit and sure we did taste some while we were in Malaysia. Nice, sweet and pretty good. But nothing to get too excited about. It wasn’t until much much later, in fact the beginning of this year, that I found out that you can use jackfruit to represent a somewhat meaty texture.
The best example would be pulled jackfruit, where you use the jackfruit to resemble pulled pork. Tastes awesome and the good thing is that you can replicate the flavor by using the right spices. The jackfruit itself is pretty neutral. Which gives you the option to make it your own.
Spring rolls with jackfruit
Somewhere in the beginning of the year I was invited to a jackfruit tour. A tour around Amsterdam where various chefs would make their signature jackfruit dish. I was totally inspired after coming home and wanted to make spring rolls with jackfruit. Spring rolls is one of my favorite little Asian dish. It is so versatile and easy to make, although the rolling sometimes take a little getting used to. But believe me; once you get the hang of it, it is quite simple.
Rolling the spring rolls
Take a bowl that is roughly the same size as your springrolls and fill with luke warm water. Dip the rice paper into it and take out after 1-2 seconds. It doesn’t have to be entirely soft yet, that will happen soon enough. Place on a clean surface and fill with the filling of your choice.
Then fold the sides over the filling and start rolling from the bottom away from you. Tucking in as you go along as needed. Pretty sure there are youtube video’s left and right to help you figure it out.
- 1 can of young jackfruit
- 3 tbsp red curry paste
- 1 can coconut milk
- 1 mango, sliced julienne
- 1 carrot, sliced julienne
- 1/2 red bell pepper, sliced julienne
- 1 cucumber, in long ribbons
- 8 sheets of rice paper
- 1 bunch of cilantro
- 1 bunch of (Thai) basil
- Hoisin sauce for dipping
- Drain the jackfruit and place into a sauce pan. Add the coconut milk and the red curry paste and leave to simmer for around an hour. Once the jackfruit can be pulled apart with a fork it is done.
- Drain and save the cooking liquid. You don't need it for this recipe but can be used for another curry like dish.
- Let the jackfruit drain while you prepare all the vegetables. Take a large bowl of water and add luke warm water to it. Dip the sheets of rice paper in it (one at a time!) and remove
- place on a clean choping board and start by laying the cucumber ribbons in the middle. Add a bit of carrot, mango and red bell pepper. Add some of the herbs and end with a spoon of the jackfruit. Spread it a bit over the middle but keep the sides free.
- Roll your spring roll as tight as possible. Fold the sides in when you're half way and continue rolling till the end. it will stick automatically.
- Repeat the process for all the spring rolls. Don't place the finished rolls on top of each other because they'll be impossible to separate but use a large plate and cover with foil until your ready to eat.
- Serve with hoisin sauce or another sauce of your liking.
The video below shows how to roll the spring rolls the proper way!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 209 Total Fat: 11g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 177mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 3g