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4.67 from 3 votes

Vegan Southern BBQ Jackfruit Spring Rolls

BBQ pulled jackfruit and vegan coleslaw wrapped up into a spring roll and fried to perfection! Serve with vegan ranch or more BBQ sauce!
Course: Appetizer
Author: Lauren Hartmann


BBQ Pulled Jackfruit

  • 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

For the Spring Rolls

  • 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.