Jackfruit Rice Paper Rolls
Inspired after an event I attended in London last week, here are some incredibly moorish vegan rice paper rolls. My friend and @masterchef semi finalist Nisha from @nishascookingagain told me that I had to try Jackfruit. Knowing what a superb palate she has and me being keen to try new things I started to think how I could use this trendy ingredient. Jackfruit (for anyone that hasn’t tried it) is being talked about as the vegan alternative to meat. Naturally low in calories, and virtually fat free, but weirdly it has a meaty kind of texture. I used the tinned variety which can be bought in some supermarkets and online.
The recipe
Jackfruit Rice Paper Rolls
Ingredients
Method
Make sure all your ingredients prepared and to hand, with a large shallow dish of warm water and a clean, wet tea towel. Submerge a paper in the water for 1 minute ( 30 seconds for extra-thin papers) to soften. Remove and lay on the towel. Arrange the jackfruit down the centre with some herbs, noodles, vegetables and papaya. Don’t put too much on, or it will be too fat to roll.
Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover with a damp tea towel while you make the dipping sauce.
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Make sure all your ingredients prepared and to hand, with a large shallow dish of warm water and a clean, wet tea towel. Submerge a paper in the water for 1 minute ( 30 seconds for extra-thin papers) to soften. Remove and lay on the towel. Arrange the jackfruit down the centre with some herbs, noodles, vegetables and papaya. Don’t put too much on, or it will be too fat to roll.
Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover with a damp tea towel while you make the dipping sauce.