TASTY Jackfruit spring rolls
INGREDIENTS (24 pcs)
- 300 grams Rootzz of Nature Biological Jackfruit Original (drained)
- 1 tablespoon sesame oil
- 200 grams chopped cabbage
- 110 grams Julienne carrot
- 2 cloves of garlic, chopped
- 2 spring onions, in rings
- 1 tablespoon of grated fresh ginger
- 1 tablespoon of soy sauce
- 1-2 teaspoons chili sauce
- 1 packet of spring roll sheets
- Vegetable oil for frying
PREPARATION (60 min.)
Heat the sesame oil in a large frying pan or saucepan. Add the cabbage, julienne carrot, garlic and spring onions and cook for 3-4 minutes, or until the cabbage starts to turn translucent. Add the fresh ginger, jackfruit, soy sauce and chili sauce. Divide the pieces of jackfruit and cook for 2 more minutes, then remove from heat. Let it cool slightly.
Defrost or prepare the egg roll dough according to the instructions on the package. Depending on the size of the sheets, place 1-2 tablespoons of the filling mixture on the sheet. Roll tightly, as if rolling a small burrito, and seal the rim with water. Repeat until you run out of wraps or filling.
Heat the vegetable oil over medium heat in a deep fryer or heavy cast iron skillet. Fry the spring rolls for 2 minutes on each side and place them on a rack with some kitchen paper underneath to catch oil droplets.
Preheat the oven to 180 ° (convection oven). Place the spring rolls on a baking tray and bake for 8-10 minutes, or until the outside is crispy and golden brown.
Serve with your favorite dipping sauce. Enjoy!