2½ tablespoons gluten-free Tamari (or soy sauce if not GF)
2½ tablespoons rice vinegar
2 tablespoons creamy peanut butter
1 teaspoon Sriracha
2 teaspoons avocado oil
6 rice paper wrappers
1 cup shredded carrot
1 cup shredded cabbage
1 cup sliced cucumber
½ cup sprouts
¼ cup sliced scallions
1 handful of mint leaves
1 handful of cilantro leaves
Open your can of jackfruit and drain off the water. Use your hands to break up the large pieces of jackfruit into smaller stringy pieces that resemble pulled pork.
In a large bowl, whisk together the maple syrup, tamari, rice vinegar, peanut butter, and sriracha. Add in the jackfruit and toss the mixture together until the jackfruit is well coated. Place in the fridge to marinate for 30 minutes to 10 hours (the longer, the better).
Once the jackfruit has marinated, heat a large pan over medium-high heat. Add in the avocado oil. Once the pan is hot, add in the jackfruit. Sautee, stirring occasionally, until the jackfruit is warmed through and lightly browned, about 15-20 minutes. Remove from the heat and set aside to cool.
Once you can handle the jackfruit easily with your hands, it is time to get rolling! Fill a large bowl with warm water. Add one rice paper wrapper to the water to soften, about 30-60 seconds. Remove the softened wrapper and place it on top of a gallon sized zip top bag (the rice paper won't stick to the plastic, but a wet tea towel can work too).
Like you're making a burrito, add a small amount of all of the fillings in a line down the center of the wrapper. Fold in the two short ends and then roll tightly like a burrito. Repeat with the remaining rolls and serve!
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