VEGAN JACKFRUIT EGGROLLS W/ SPICY CHUNKY AVOCADO SAUCE RECIPE
Ingredients:
For the Jackfruit Eggrolls:
1 can young green jackfruit in brine, drained and shredded
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 carrot, julienned
1 cup cabbage, thinly sliced
1 teaspoon soy sauce or tamari
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
10-12 eggroll wrappers (make sure they are vegan)
Vegetable oil for frying
For the Spicy Chunky Avocado Sauce:
2 ripe avocados, peeled and pitted
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
1-2 cloves garlic, minced
1-2 teaspoons hot sauce (adjust to taste)
Salt and pepper to taste
Instructions:
1. Prepare the Jackfruit Filling:
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and garlic and sauté until they become translucent.
Add the shredded jackfruit, red bell pepper, carrot, and cabbage to the skillet.
Stir in the soy sauce, cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 5-7 minutes, or until the vegetables are tender and the jackfruit has absorbed the flavors. Set aside to cool.
2. Assemble the Eggrolls:
Lay out an eggroll wrapper with one corner pointing towards you, forming a diamond shape.
Spoon a couple of tablespoons of the jackfruit filling onto the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides, and roll it up tightly. Seal the top corner with a dab of water to make sure it sticks.
Repeat with the remaining wrappers and filling.
3. Fry the Eggrolls:
In a large skillet or pot, heat about 2 inches of vegetable oil over medium-high heat.
Carefully place the eggrolls in the hot oil, seam-side down, and fry until they are golden brown and crispy, turning occasionally for even cooking. This should take about 3-4 minutes per side.
Remove the eggrolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
4. Prepare the Spicy Chunky Avocado Sauce:
In a bowl, mash the avocados with a fork, leaving some chunks for texture.
Stir in the diced tomatoes, red onion, cilantro, lime juice, minced garlic, hot sauce, salt, and pepper. Adjust the seasoning and spice level to your taste.
5. Serve:
Serve the hot jackfruit eggrolls with the spicy chunky avocado sauce on the side for dipping.
Enjoy your vegan jackfruit eggrolls with spicy chunky avocado sauce! They make a great appetizer or snack for parties or gatherings
#vegan
#veganfortheanimals
#veganrecipes
Ingredients:
For the Jackfruit Eggrolls:
1 can young green jackfruit in brine, drained and shredded
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 carrot, julienned
1 cup cabbage, thinly sliced
1 teaspoon soy sauce or tamari
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
10-12 eggroll wrappers (make sure they are vegan)
Vegetable oil for frying
For the Spicy Chunky Avocado Sauce:
2 ripe avocados, peeled and pitted
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
1-2 cloves garlic, minced
1-2 teaspoons hot sauce (adjust to taste)
Salt and pepper to taste
Instructions:
1. Prepare the Jackfruit Filling:
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and garlic and sauté until they become translucent.
Add the shredded jackfruit, red bell pepper, carrot, and cabbage to the skillet.
Stir in the soy sauce, cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 5-7 minutes, or until the vegetables are tender and the jackfruit has absorbed the flavors. Set aside to cool.
2. Assemble the Eggrolls:
Lay out an eggroll wrapper with one corner pointing towards you, forming a diamond shape.
Spoon a couple of tablespoons of the jackfruit filling onto the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides, and roll it up tightly. Seal the top corner with a dab of water to make sure it sticks.
Repeat with the remaining wrappers and filling.
3. Fry the Eggrolls:
In a large skillet or pot, heat about 2 inches of vegetable oil over medium-high heat.
Carefully place the eggrolls in the hot oil, seam-side down, and fry until they are golden brown and crispy, turning occasionally for even cooking. This should take about 3-4 minutes per side.
Remove the eggrolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
4. Prepare the Spicy Chunky Avocado Sauce:
In a bowl, mash the avocados with a fork, leaving some chunks for texture.
Stir in the diced tomatoes, red onion, cilantro, lime juice, minced garlic, hot sauce, salt, and pepper. Adjust the seasoning and spice level to your taste.
5. Serve:
Serve the hot jackfruit eggrolls with the spicy chunky avocado sauce on the side for dipping.
Enjoy your vegan jackfruit eggrolls with spicy chunky avocado sauce! They make a great appetizer or snack for parties or gatherings
#vegan
#veganfortheanimals
#veganrecipes
VEGAN JACKFRUIT EGGROLLS W/ SPICY CHUNKY AVOCADO SAUCE RECIPE
Ingredients:
For the Jackfruit Eggrolls:
1 can young green jackfruit in brine, drained and shredded
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 carrot, julienned
1 cup cabbage, thinly sliced
1 teaspoon soy sauce or tamari
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
10-12 eggroll wrappers (make sure they are vegan)
Vegetable oil for frying
For the Spicy Chunky Avocado Sauce:
2 ripe avocados, peeled and pitted
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
1-2 cloves garlic, minced
1-2 teaspoons hot sauce (adjust to taste)
Salt and pepper to taste
Instructions:
1. Prepare the Jackfruit Filling:
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and garlic and sauté until they become translucent.
Add the shredded jackfruit, red bell pepper, carrot, and cabbage to the skillet.
Stir in the soy sauce, cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 5-7 minutes, or until the vegetables are tender and the jackfruit has absorbed the flavors. Set aside to cool.
2. Assemble the Eggrolls:
Lay out an eggroll wrapper with one corner pointing towards you, forming a diamond shape.
Spoon a couple of tablespoons of the jackfruit filling onto the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides, and roll it up tightly. Seal the top corner with a dab of water to make sure it sticks.
Repeat with the remaining wrappers and filling.
3. Fry the Eggrolls:
In a large skillet or pot, heat about 2 inches of vegetable oil over medium-high heat.
Carefully place the eggrolls in the hot oil, seam-side down, and fry until they are golden brown and crispy, turning occasionally for even cooking. This should take about 3-4 minutes per side.
Remove the eggrolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
4. Prepare the Spicy Chunky Avocado Sauce:
In a bowl, mash the avocados with a fork, leaving some chunks for texture.
Stir in the diced tomatoes, red onion, cilantro, lime juice, minced garlic, hot sauce, salt, and pepper. Adjust the seasoning and spice level to your taste.
5. Serve:
Serve the hot jackfruit eggrolls with the spicy chunky avocado sauce on the side for dipping.
Enjoy your vegan jackfruit eggrolls with spicy chunky avocado sauce! They make a great appetizer or snack for parties or gatherings
#vegan
#veganfortheanimals
#veganrecipes
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