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Vietnamese jackfruit rice paper rolls

Vietnamese jackfruit rice paper rolls
4.7 53 évaluations
Prép. 40min
Total 1h
4 portions
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Ingrédients

Jackfruit filling
  • garlic clove
    1
  • eschalots cut into halves
    3
  • peanut oil
    2 tsp
  • canned jackfruit in brine drained (approx. 300 g after draining - see Tips)
    1
  • Chinese five spice
    ½ tsp
  • hoi sin sauce
    50 g
  • tamari
    1 tbsp
  • rice wine vinegar
    1 tbsp
  • tomato paste
    1 tbsp
  • Sriracha sauce
    2 tsp
  • arrowroot starch
    1 tsp
Peanut sauce
  • garlic cloves
    2
  • roasted unsalted peanuts
    80 g
  • peanut oil
    2 tsp
  • water
    60 g
  • rice wine vinegar
    1 ½ tbsp
  • mirin
    1 ½ tbsp
  • hoi sin sauce
    50 g
  • Sriracha sauce
    1 tsp
Assembly
  • rice paper roll wrappers
    12 sheets
  • rice vermicelli noodles
    100 g
  • carrot cut into julienne slices
    1
  • Lebanese cucumber cut into julienne slices
    1
  • fresh basil leaves only, cut into strips
    3 sprigs
  • fresh mint leaves only, cut into strips
    3 sprigs
  • butter lettuce cut into strips
    ½
  • fresh bean sprouts (optional)
    100 g

Niveau

facile

Infos nut. par 1 portion

Sodium 1441.6 mg
Protides 26.1 g
Calories 2928 kJ / 697 kcal
Lipides 19.6 g
Fibre 12.4 g
Graisses saturées 3 g
Glucides 94.2 g

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Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

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