Vietnamese jackfruit rice paper rolls

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)