TASTY Jackfruit spring rolls
INGREDIENTS (24 pcs)
- 300 grams Rootzz of Nature Biological Jackfruit Original (drained)
- 1Â tablespoon sesame oil
- 200 grams chopped cabbage
- 110 grams Julienne carrot
- 2Â cloves of garlic, chopped
- 2Â spring onions, in rings
- 1 tablespoon of grated fresh ginger
- 1Â tablespoon of soy sauce
- 1-2Â teaspoons chili sauce
- 1Â packet of spring roll sheets
- Vegetable oil for frying
PREPARATION (60 min.)
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!
