Vegan Spring Rolls

Here’s a dish with a trick up its sleeve. Jackfruit is indigenous to India and Bangladesh, and while this fruit looks prickly on the outside, when the flesh is cooked its texture is remarkably similar to pulled pork. With robust flavors like cumin, coriander, garlic, and lime added to the mix, it’ll satisfy vegans and carnivores alike. Basically, this is a plant-based diet game-changer.

Vegan Spring Rolls

Yield: 12-15 rolls
Active Time: 20 minutes
Total Time: 30 minutes

Ingredients

1 (7-ounce) bag Miracle Noodle Organic Shirataki Spaghetti, drained
1 (10.6-ounce) package Upton’s Chili Lime Jackfruit Carnitas
1 green onion, finely chopped
¼ cup mint sprigs, finely chopped plus more for serving
12 to 15 Star Anise Spring Roll Rice Wrappers
Canola oil, for frying
Red leaf lettuce leaves, for serving

Instructions

Empty the package of jackfruit carnitas into a large bowl, breaking up any large pieces. Stir in green onion and mint. Fill a large bowl halfway with lukewarm water and gently submerge 1 rice paper. Transfer the wrap to a cutting board, then add a scoop of filling and a few rice noodles. Fold over the sides about an inch, then gently roll from the bottom up, keeping the paper tight. Place roll on a towel-lined sheet tray and repeat with remaining rolls.

Fill a small saucepan a quarter of the way full with canola oil. Bring to 350 degrees F, then add a spring roll using a slotted spoon. Fry for 2 minutes on each side, or until golden. Remove to a towel-lined plate; repeat with remaining rolls.

Recipe credit: Angela Gaines