BBQ jackfruit eggrolls
Updated: Feb 1, 2020
These crispy vegan eggrolls filled with BBQ jackfruit are taste-alikes of Korean pulled pork. Perfect for your super bowl party!
I’ll tell you what; I’m really excited for Sunday the 2nd! It’s super bowl time baby! So, who are you rooting for? My cheer is for the Kansas City Chiefs. Well, I'm a St. Louis resident. So that's kinda obvious (duh!). But I will admit that the 49ers are rock-stars too! No matter which team wins though, the fun of watching the game is the main point, aint’t it? And the nibbles. Oh, of-course the nibbles!
Yes, I know everybody loves the usuals -- sliders, chips and salsa, wings (well, cauliflower wings anyone?). But sometimes, bringing the new fun food into the party is much more exciting, right? That’s why I came up with these eggrolls friends! They are crispy, crunchy, finger food, filled up with the mouth-watering goodness of pulled jackfruit slathered in Korean BBQ sauce. Serve them with a spicy orange ginger dipping sauce that can be whipped up in just seconds. And it takes less than 10 ingredients to make them, sauce and all!
I mean come on! Can it get any better than this? I promise, your omnivorous friends would swear that these are no less delish than pulled pork!
So, why wait? Let’s make a batch, and in the field of yumminess, get ready score a touch down!
About the dish :
Course – Appetizer
Makes – 10 rolls
Difficulty level – Easy to medium
Recipe type – Vegan
Is it gluten free - No
Does it keep – It’s best served freshly fried but will keep in the refrigerator for another day. Heat in an oven (375◦F for 10 min) or air-fryer before serving in that case.
What you need :
For the rolls :
2 x 20 oz cans of green raw jackfruit (doesn’t matter if it’s in water or brine)
¼ cup Korean BBQ sauce or bulgogi sauce
2 teaspoons gochujang (Korean chili paste)
3 stalks of green onion, cut into small circles (both white and green portions, just trim off the roots)
10 eggroll wrappers (I use Nasoya vegan eggroll wrappers), thawed in the refrigerator if it was frozen.
Oil for deep frying.
For the dipping sauce :
3 tablespoons orange marmalade
1 teaspoon grated fresh ginger
1 teaspoon sriracha hot sauce (use less if you prefer less spicy)
1 tablespoon water
What you do :
1. Drain the jackfruit pieces in a colander. If they are in brine, wash them well under running water.
2. Cut the cores out, that will be the harder triangular portion at the end of the pieces. You don’t need to discard them. Just cut them really small. Almost minced. Cut the rest of the jackfruit into medium pieces.
3. Put them in a sauce pan. Add enough water to cover them, put the lid on and put them on high heat. When it starts to boil, reduce the heat to medium and maintain a gentle simmer for 20 minutes.
4. At this point pre-heat your oven to 400◦F/200◦C/ gas mark 6. Line a cookie sheet with aluminum foil.
5. After 20 minutes, drain the jackfruits well. Then with a potato masher mash them lightly. You’ll get a consistency like shredded chicken. Be careful to not mash the life out of them and make into a puree though! ;) You can also use a fork to shred them.
6. Now spread the ‘pulled’ jackfruit on the foil lined tray, spray with a non-stick oil spray and roast in the pre-heated oven for 15- 20 minutes. You’ll see that the jackfruit will look kind of golden-brown and crispy at the edges.
7. While they are roasting in the oven, make your dipping sauce. Put all the sauce ingredients in a small bowl, mix to combine and microwave for 15 seconds. There, the sauce is done! I told you it’s super easy!
8. Now take the jackfruit out of the oven and toss with the BBQ sauce or bulgogi sauce.
9. Add the green onion pieces and gochujang. Mix well.
10. Now it’s time to roll. Put one eggroll wrapper diagonally on a flat surface and put 2 tablespoons of the filling at a little lower than the middle part of the wrapper.
11. Fold the bottom over the filling, covering it.
12. Bring the two side corners on the folded flap like an envelope.
13. Now roll all the way to the other edge, tucking the sides in as you go.
14. Moisten the outer edge with a little bit of water to seal the seam.
15. When all the rolls are made put your oil for frying (I use peanut oil but vegetable oil also works) in a deep pan and put on medium high heat.
16. The easiest way to check if your oil is hot enough to fry is to dip the end of a wooden spoon into it. If bubbles are formed at the edge of the wood, your oil is ready. If the oil is boiling or rolling, it’s too hot.
17. Now put the eggrolls in hot oil 2 to 3 at a time, not over crowding the pan. Fry each side for 2 minutes or until golden brown.
18. Drain on a wire rack put on a rimmed cookie sheet. Putting them directly onto a paper towel will make the bottom surface soggy.
19. Serve the eggrolls hot with orange ginger dipping sauce!
Nutritional info (Per roll) without dipping sauce :
Calories – 151 Cal
Carbohydrate – 30 g
Protein – 4 g
Fat – 3 g
Saturated fat – 1 g
Sugar – 13 g
Sodium – 255 mg
Dietary fiber – 1 g
Modifications you can make :
Sambal olek can be used instead of gochujang.
Use any BBQ sauce you like as a substitute of Korean BBQ or bulgogi. You can skip the gochujang in that case.
In the dipping sauce you can use fig jam or apricot jam instead of orange marmalade. This will go well with the eggrolls if you are using a barbeque sauce that is not Asian.
There my friend, you have your BBQ jackfruit eggrolls. Even if you’re not up for the super bowl, I assure you, these cuties are just as apt for any festivity! So, say goodbye to the same old party hors d'oeuvres pals. We now bring a whole new level of fun in the game! And you know what? That’s how we eggroll !
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.