These pulled jackfruit spring rolls are hearty, light, sweet and sour and so delicious. For a low-fat version, brush the spring rolls with vegetable oil and bake them in an oven.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 16 |
| Cuisine | Chinese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 38 |
| Fat | 2g |
| Protein | 1g |
| Carbs | 6g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFCombine the pineapple, vinegar, tomato sauce, soy sauce, ginger, garlic and jackfruit in a saucepan over high heat and bring to a simmer. Reduce the heat and simmer the jackfruit until softened – about 35-40 minutes. Use a fork to shred the jackfruit. Set aside.
Heat the olive oil in a large frying pan or wok until smoking hot. Add the stir-fry mix and stir-fry for 3 minutes. Add the chopped coriander leaves and stir in the shredded jackfruit. Season to taste.
Place 1 spring roll pastry sheet on a work surface. Place 1 tbsp of the jackfruit mixture diagonally across the centre. Brush the opposing corners with water. Fold in the sides and roll up to enclose the filling. Repeat with the remaining pastry sheets.
Half-fill a large saucepan with oil. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread dropped in turns brown in 15 secs). Cook the spring rolls in batches for 5 minutes each or until golden and cooked through. Drain on a paper towel. 5 Serve immediately with soy sauce for dipping.
