BBQ pulled jackfruit and coleslaw! Summer in a spring roll!
Summer is still here(blarg), and I have found a way to make myself feel better about it. I have created the most amazing way to eat an entire Southern BBQ in one bite. Summer time perfection. These crispy and delicious vegan Southern BBQ jackfruit spring rolls are hands down my new favorite thing. Filled with BBQ pulled jackfruit and a nice fresh oil and vinegar based coleslaw, then dipped in either vegan ranch or more BBQ sauce! They are outrageous in every way!
This is a simple recipe, and the only thing slightly time consuming is the jackfruit. It needs to cook for about 45 minutes to become pull-able. However, this requires no effort. You can even do this the day before and place in the fridge over night if you like, and I have done that on occasion, so every thing is just ready when I am.
Once the jackfruit is done, the coleslaw takes about 2 minutes to throw together, and then you are ready to wrap your spring rolls. Here are the steps, I will say, I am not the best at it, but here is how an amateur wraps up a spring roll.
Step 1: Start in a diamond
Step 2: Fill at the bottom of the diamond.
Step 3: Fold over once, tightly.
Step 4: Fold in the sides.
Step 5: Roll almost to the end, pressing in to tighten as you go.
Step 6: Wet the end with water to seal it and roll the rest of the way.
Wrap these babies as well as you can. If they don’t look perfect, no sweat, they will taste amazing. Every time I f%$# up the way a recipe looks, I just call it rustic or artisan! Works like a charm.
These spring rolls may seem small, but they are one of the most flavorful foods I have ever had. BBQ, coleslaw, crunchy wrapper, dip. Need I say more? Appetizer, entree, snack, whatever you want, these spring rolls are all you need. I fried mine, but if you want to bake yours to be a little more responsible, go for it. They prove why I love food, and show what greatness it is possible to achieve.
BBQ pulled jackfruit and vegan coleslaw wrapped up into a spring roll and fried to perfection! Serve with vegan ranch or more BBQ sauce!
- 20 oz. Green jackfruit in brine or water, I used Trader Joe's
- 2 tsp. Olive oil
- 1 Clove Garlic, chopped
- 1/4 C. Onion, chopped
- 1 Tbsp. Tomato paste
- 1/4 tsp. Salt
- 2 C. Vegetable broth
- 1/4 C. BBQ sauce, whatever is your favorite
- 1 C. Cabbage, shredded
- 1/2 C. Carrots, shredded
- 3 Green onions, chopped
- 1 tsp. Olive oil
- 1 Tbsp. Apple cider vinegar
- Salt and pepper to taste
- 10-12 Spring roll wrappers, vegan, I used Spring Home
- Light oil for frying
- Vegan Ranch dressing for dipping
- Extra BBQ sauce for dipping
-
In a large pot, heat the olive oil for the jackfruit on medium high, then add the garlic and onion. Cook for a minute or 2 reducing the heat as needed until the onion starts to become translucent.
-
Drain the jackfruit and add it to the pot with the tomato paste and a sprinkle of salt. Cook for about a minute stirring everything together to get a little sear on the jackfruit. Now add the veggie broth, stir and reduce heat to low.
-
Simmer the jackfruit for about 40-45 minutes, stirring occasionally until the liquid has reduced to where there is pretty much none left and the jackfruit is tender. Now smash and pull apart the jackfruit so that is resembles pulled pork.
-
Add the BBQ sauce and stir to coat all of the jackfruit(add more BBQ sauce if you want it saucier). Cook for another minute to make sure the sauce is thick and everything is coated and the jackfruit has all been pulled apart and there are no more big chunks. Remove from heat.
-
Let jackfruit cool for a while until it is room temperature and you can touch it and work with it.
-
While the jackfruit is cooling, make the coleslaw. Add the shredded and chopped veggies to a bowl, then pour in the oil and vinegar. Stir to combine. Add salt and pepper to taste. Set aside until ready to use.
-
Once ready to make the spring rolls, start to heat about an inch of oil in a cast iron skillet (or whatever pan you like to use to fry things) on high until it reaches about 325-350 degrees, reduce heat as needed.
-
Now take a spring roll wrapper and fill with a little pulled jackfruit and a little coleslaw and wrap. Follow pictures above! There will probably be instructions on the package as well. Seal the ends by rubbing a little water on the ends.
-
When ready, drop a few spring rolls at a time into the hot oil (don't overcrowd the pan) and fry on each side for a minute or 2 until nice and brown and crispy.
-
Repeat until all the spring rolls are done, serve immediately with ranch or BBQ sauce. Find my homemade vegan ranch dressing HERE. There are some great store bought vegan ranch dressings as well.
Alternately, you can bake these at 425 degrees. Brush them with oil and place on a baking sheet. Bake for 15 minutes, then flip them, brush with more oil, and bake for another 10 minutes or so until they are crispy and brown.
Make sure you are getting green jackfruit, the yellow jackfruit won't work, and is better suited for desserts and sweet things.
Thanks for the notes on how to cook the jackfruit. I will have to give it a try.
It was definitely trial and error, so I hope this recipe helps out!
Question: I prefer fresh but keeping coming across mildly to bright yellow. So, I broke down and bought the canned brine as suggested.I’m feeling weirded out about this, as it’s mostly flowers and not so much of the “meaty” part like I would have thought. Do you use ALL of the contents in the can?
Hmmmm…I usually but canned jackfruit from Trader Joe’s and it’s always just the meaty part and non of the flower part. You can still use the flower part, but the texture outcome may be a bit different. Does it say what kind of jackfruit it is on the can?