| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 8g | 1g | 24g |
| sugars | fibre | protein | salt |
| 6g | 5g | 3g | 0.6g |
When I first stumbled upon the idea of making Jackfruit Vegan Summer Rolls, it felt like discovering a hidden gem in the vast world of plant-based cuisine. As someone who grew up in the sunny valleys of California, my love for fresh, vibrant, and health-conscious recipes has always driven my culinary adventures. This particular dish is a vibrant reflection of that ethos, combining the wholesomeness of West Coast produce with the exotic allure of tropical jackfruit.
Fusion of Health and Flavor
One of the reasons I adore this recipe is the incredible array of health benefits it offers. Jackfruit, the star ingredient, is not only a fantastic meat substitute but is also packed with vitamin C, potassium, and dietary fiber. Pairing it with fresh vegetables like carrots, cucumbers, bell peppers, and the creamy richness of avocado creates a harmonious balance of nutrients. The fresh herbs – mint, cilantro, and basil – add an extra layer of flavor and are known for their digestive and anti-inflammatory properties.
Moreover, this recipe is entirely customizable to fit various dietary needs. For those steering clear of gluten, the rice paper wrappers are a perfect fit. Even the optional inclusion of rice noodles adds an extra oomph without compromising on any health benefits. The marinating sauce, made with soy sauce, sesame oil, and lime juice, is a simple yet flavorful way to enhance the taste of the jackfruit.
A Versatile Delight
The Jackfruit Vegan Summer Rolls are reminiscent of Vietnamese summer rolls, with a unique twist that makes them stand out. They are light, refreshing, and ideal for a warm summer day. I’ve also found them to be an excellent accompaniment to a variety of dishes. Pair them with a spicy peanut sauce or a tangy ponzu dipping sauce for added depth, or serve them alongside a bowl of pho or a fresh green salad for a complete meal.
In our household, sharing these rolls has become a cherished tradition. My three adopted children love the colorful, hands-on experience of assembling and rolling their own summer rolls, making it a fun and engaging family activity. It’s a wonderful way to introduce them to diverse flavors while ensuring they get a generous serving of vegetables in their diet.
So next time you’re looking for a dish that’s both delicious and nourishing, give these Jackfruit Vegan Summer Rolls a try. They are a testament to how beautiful and satisfying plant-based eating can be. Plus, they are as picturesque as they are tasty, making them a delightful addition to any meal.
What You’ll Need
- 1 medium-sized jackfruit (about 2 cups of flesh, shredded)
- 12 rice paper wrappers
- 2 medium carrots, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 avocado, thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves (optional)
- 3 tablespoons soy sauce (for marinating the jackfruit)
- 1 tablespoon sesame oil (for marinating the jackfruit)
- 1 tablespoon lime juice (for marinating the jackfruit)
- 1 cup cooked rice noodles (optional)
- 1/2 cup crushed peanuts (optional for garnish)
Method
Step One: Prepare the Jackfruit
Drain and rinse the jackfruit if using canned. Shred the jackfruit into small pieces using your hands or a fork. In a bowl, mix the shredded jackfruit with soy sauce, sesame oil, and lime juice. Let it marinate for at least 15 minutes.
Step Two: Prepare the Vegetables
While the jackfruit is marinating, julienne the carrots and cucumber. Thinly slice the red bell pepper and avocado. Set aside the fresh mint, cilantro, and basil leaves.
Step Three: Cook the Rice Noodles (Optional)
If you are using rice noodles, cook them according to the package instructions. Drain and set aside.
Step Four: Soak the Rice Paper Wrappers
Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds, or until it softens. Be careful not to over-soak.
Step Five: Assemble the Summer Rolls
Lay the softened rice paper wrapper on a flat surface. Place a small amount of marinated jackfruit, julienned carrots, cucumber, red bell pepper slices, avocado slices, and some fresh mint, cilantro, and basil leaves (if using) in the center of the wrapper. If using rice noodles, add a small portion on top of the veggies.
Step Six: Roll the Summer Rolls
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly to form a neat roll, similar to rolling a burrito. Repeat the process with the remaining wrappers and fillings.
Step Seven: Serve and Garnish
Arrange the Jackfruit Vegan Summer Rolls on a serving platter. If desired, sprinkle with crushed peanuts for garnish. Serve immediately with your favorite dipping sauce.
