Jackfruit Spring Rolls with Peanut Dipping Sauce

Ingredients

• 4 pieces Rice paper sheets
• 1 cup Young green jackfruit (canned, drained and shredded)
• 1 medium Carrot
• 1/2 medium Cucumber
• 8 leaves Fresh mint leaves
• 2 tablespoons Peanut butter (smooth)
• 1 tablespoon Soy sauce (low‑sodium)
• 1 tablespoon Lime juice
• 1 teaspoon Maple syrup or honey
• 2 tablespoons Water
• 1 teaspoon Crushed peanuts(optional)
• a pinch Salt(optional)

Instructions

1. 1

   Prepare the vegetables: peel the carrot and slice it into thin matchsticks; slice the cucumber into thin strips; set the mint leaves aside.

2. 2

   Drain and shred the canned jackfruit, then pat dry with a paper towel; combine the jackfruit, carrot, cucumber, and mint in a bowl.

3. 3

   Fill a shallow dish with warm water. Dip one rice‑paper sheet in the water for about 5 seconds until softened, then lay it flat on a clean surface.

4. 4

   Place about 2‑3 tablespoons of the filling near the bottom edge of the rice paper, fold the sides over, and roll tightly to enclose the filling. Repeat with remaining sheets.

5. 5

   For the dipping sauce, whisk together peanut butter, soy sauce, lime juice, maple syrup, and water until smooth; adjust thickness with a little more water if needed.

6. 6

   Serve the rolls on a plate with the peanut sauce drizzled on top or on the side, and sprinkle crushed peanuts and a pinch of salt over the sauce if desired.