I have been enjoying plant based food for 11 + years now but sometimes you just feel like experimenting.

Coming with a jackfruit for you today. 

If you tried previously canned jackfruit and you did not like it you must try different companies to really judge it. I have tried many and only a few taste good.

If you want to make this recipe make sure to rinse of the jackfruit properly. The canned marinated jackfruit tastes differently and I personally do not like the taste of it. 

INGREDIENTS:

– 2 cups of young green jackfruit (canned or fresh), drained, rinsed and shredded

– 12 rice paper sheets

– 1 small onion, finely chopped

– 2 cloves of garlic, minced

– 1 teaspoon paprika

– 1/2 teaspoon cayenne pepper (adjust to your spice preference)

– 1/2 teaspoon smoked paprika

– 1/2 teaspoon black pepper

– 1/2 teaspoon salt (or to taste)

– 2 tablespoons soy sauce or tamari for a gluten-free option

– 1 tablespoon maple syrup or agave nectar

– 2 tablespoons chickpea flower 

– Juice of 1 lemon

– Dipping sauce of your choice (sweet chili, soy sauce, or a vegan ranch)

1. Prepare the Jackfruit:

   – Rinse and drain the canned jackfruit. If using fresh, make sure it’s young green jackfruit.

   – Shred the jackfruit by pulling it apart into smaller, “meaty” pieces. Remove any seeds or tough parts.

2. Marinate the Jackfruit:

   – In a bowl, mix the shredded jackfruit with soy sauce, lemon juice, and spices (paprika, cayenne, smoked paprika, black pepper, salt). Toss well to ensure the jackfruit is evenly coated. Let it marinate for at least 30 minutes.

3. Sauté the Jackfruit:

   – Heat the vegetable oil (or water) in a large skillet over medium heat.

   – Add chopped onions and garlic, sauté until translucent.

   – Add the marinated jackfruit and cook for about 5-7 minutes until it starts to brown and get a “chicken-like” texture.

   – Drizzle the maple syrup over the jackfruit and stir to combine. Cook for an additional 2-3 minutes until the jackfruit is slightly caramelized. 

When the jack fruit cools down add chickpea flower and mix it well.

4. Prepare the Rice Paper Wraps:

   – Fill a large bowl with warm water.

   – Dip each rice paper sheet into the warm water for a few seconds until it softens. Carefully place it on a clean surface like a cutting board.

5. Assemble the Wraps:

   – Lay a few spoonfuls of the sautéed jackfruit in the center of the rice paper.

   – Fold the sides of the rice paper over the jackfruit, then fold the bottom and roll it up like a burrito.

6. Serve:

   – Serve the vegan jackfruit “chicken” wings in rice paper wraps with your favorite dipping sauce. These can be served warm or at room temperature.

I loved them with home made French fries. 

Enjoy your delicious and vegan-friendly “chicken” wing-inspired dish!