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Ingredients
Jackfruit filling
- 1 garlic clove
- 3 eschalots, cut into halves
- 2 tsp peanut oil
- 1 canned jackfruit in brine, drained (approx. 300 g after draining - see Tips)
- ½ tsp Chinese five spice
- 50 g hoi sin sauce
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- 1 tbsp tomato paste
- 2 tsp Sriracha sauce
- 1 tsp arrowroot starch
Vegetables
- 160 g baby cos lettuce, washed and dried (1-2 lettuce hearts - halved to fit through feeder tube)
- 1 Lebanese cucumber, unpeeled, ends removed
- 1 carrot, trimmed and peeled
Assembly
- 12 sheets rice paper roll wrappers
- 100 g rice vermicelli noodles
- 3 sprigs fresh basil, leaves only, cut into strips
- 3 sprigs fresh mint, leaves only, cut into strips
- 100 g fresh bean sprouts (optional)
- Nutrition
- per 1 portion
- Calories
- 1507.5 kJ / 360.3 kcal
- Protein
- 6 g
- Carbohydrates
- 79.1 g
- Fat
- 3.5 g
- Saturated Fat
- 0.6 g
- Fibre
- 5.9 g
- Sodium
- 632.9 mg
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