![Vietnamese jackfruit rice paper rolls Vietnamese jackfruit rice paper rolls](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/1A64A3B2-D3AB-433C-895C-FF65098893A8/Derivates/1fdf2061-1f7f-4dbb-9d7c-84a7257265f0.jpg)
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Ingredients
Jackfruit filling
- 1 garlic clove
- 3 eschalots, cut into halves
- 2 tsp peanut oil
- 1 canned jackfruit in brine, drained (approx. 300 g after draining - see Tips)
- ½ tsp Chinese five spice
- 50 g hoi sin sauce
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- 1 tbsp tomato paste
- 2 tsp Sriracha® sauce
- 1 tsp arrowroot starch
Peanut sauce
- 2 garlic cloves
- 80 g roasted unsalted peanuts
- 2 tsp peanut oil
- 60 g water
- 1 ½ tbsp rice wine vinegar
- 1 ½ tbsp mirin
- 50 g hoi sin sauce
- 1 tsp Sriracha® sauce
Assembly
- 12 sheets rice paper roll wrappers
- 100 g rice vermicelli noodles
- 1 carrot, cut into julienne slices
- 1 Lebanese cucumber, cut into julienne slices
- 3 sprigs fresh basil, leaves only, cut into strips
- 3 sprigs fresh mint, leaves only, cut into strips
- ½ butter lettuce, cut into strips
- 100 g fresh bean sprouts (optional)
- Nutrition
- per 1 portion
- Calories
- 2928 kJ / 697 kcal
- Protein
- 26.1 g
- Carbohydrates
- 94.2 g
- Fat
- 19.6 g
- Saturated Fat
- 3 g
- Fibre
- 12.4 g
- Sodium
- 1441.6 mg
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