TASTY Jackfruit spring rolls


  • 300 grams Rootzz of Nature Biological Jackfruit Original (drained)
  • tablespoon sesame oil
  • 200 grams chopped cabbage
  • 110 grams Julienne carrot
  • cloves of garlic, chopped
  • spring onions, in rings
  • 1 tablespoon of grated fresh ginger
  • tablespoon of soy sauce
  • 1-2 teaspoons chili sauce
  • packet of spring roll sheets
  • Vegetable oil for frying


Step 1

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.

Step 2

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.

Step 3

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.

StEp 4

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!