BBQ Jackfruit Summer Rolls

10 sheets of rice paper
1 packet of Bonsan Smoky Jackfruit
½ green pepper, sliced into thin strips
½ cucumber, peeled and sliced into thin strips
1 carrot, sliced into thin strips
150g of bean sprouts
Handful of coriander, roughly chopped
Peanut sauce, to dip (whisk together peanut butter, chilli garlic sauce, soy sauce, rice vinegar and water)

Serves: 10

1. Place the jackfruit in a bowl and break it into shreds using a fork.
2. Fill a bowl or baking dish with warm water and dip in a sheet of rice paper for roughly 10 seconds, before transferring to the surface where you’ll assemble your rolls.
3. Add 1 -2 tbsp of the jackfruit, sliced vegetables, and beansprouts to the bottom half of the rice paper. Fold the sides inward and then roll the paper. Repeat this method until you’ve used up your fillings.
4. Serve with peanut sauce and enjoy as a vibrant summer lunch or side!

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