Crispy egg rolls stuffed with jerk-marinated jackfruit, blending smoky, spicy Caribbean flavours with a crunchy exterior.
The Ultimate Jerk Jackfruit Egg Rolls: A Caribbean Twist on a Classic Appetizer
If you’re looking for a plant-based appetizer that actually packs a punch, you’ve found it. These Jerk Jackfruit Egg Rolls are the perfect fusion of savory, spicy Caribbean flavors and the satisfying crunch of a classic golden-fried egg roll.
The secret? Using green jackfruit to mimic the texture of shredded chicken or pork, tossed in a bold jerk seasoning that will have even your meat-eating friends asking for the recipe.
Why You’ll Love This Recipe
- Textural Magic: Young jackfruit has a naturally fibrous texture that pulls apart just like meat.
- Simple Prep: We use a few kitchen hacks (like the “towel squeeze”) to cut down on prep time.
- Budget-Friendly: Made with canned jackfruit and a simple slaw mix, this is an impressive dish that doesn’t break the bank.
Key Ingredients
- Young Green Jackfruit: Make sure to buy the “green” or “young” version in brine or water, NOT the ripe fruit in syrup.
- Jerk Seasoning: Use your favorite Caribbean blend. If you like heat, look for one with Scotch Bonnet peppers.
- Liquid Aminos: This provides a salty, umami depth. You can substitute with soy sauce or tamari.
- Vegan Egg Roll Wrappers: Most standard brands (like Nasoya) are accidentally vegan, but always double-check the label for egg.
- Coleslaw Mix: A pre-shredded bag of cabbage and carrots saves at least 15 minutes of chopping!
Step-by-Step Instructions
- Prep the “Meat” (The Jackfruit)
Drain your canned jackfruit and soak it in hot tap water for 10 minutes. This is a crucial step to neutralize that “canned” or briny aftertaste.
Pro Tip: After soaking, wrap the jackfruit in a clean kitchen towel and squeeze it over the sink. Not only does this remove excess moisture (preventing soggy egg rolls), but the pressure naturally shreds the jackfruit into perfect fibers.
- Build the Caribbean Flavor
Heat oil in a large skillet and sauté the shredded jackfruit until it starts to brown. Pour in your liquid aminos and a generous amount of jerk seasoning. Once it’s fragrant, toss in your cabbage mix.
You want to sauté the cabbage just until it’s “medium firm”wilted enough to wrap, but still crunchy enough to provide texture. Let the mixture cool completely before you start rolling.
- The Roll and Fry
Lay your wrapper flat, place two spoonfuls of filling in the center, and roll it up tight like a burrito. Use a drop of water on the top corner to seal the edge.
Deep fry in a wok or deep skillet on medium heat. Because the filling is already cooked, you’re just looking for that beautiful, bubbly, golden-brown exterior.
Ingredients List
- 1 can Young Green Jackfruit (in brine)
- 1 bag (12oz) Cabbage/Carrot mix
- 2 tbsp Grapeseed or Neutral Oil
- 2 tbsp Jerk Seasoning
- 1 tbsp Liquid Aminos
- 8 Vegan Egg Roll Wrappers
FAQs & Variations
Can I air fry these? Yes! Lightly spray the egg rolls with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through until golden.
What should I serve these with? Michelle recommends a Sweet Chili Sauce to balance the heat, but a spicy mango chutney or a vegan lime-crema also works beautifully.
