hey friends, salad rolls! the great thing about salad rolls is that you can put pretty much anything you like in them. this time i used shredded jackfruit, smoked tofu and veggies

FILLINGS

• 14 rice paper sheets
• 1 large rainbow carrot, ribboned
• 1/3 cucumber, cut into strips
• 3 scallions, cut in half and then in strips
• radish sprouts
• 1 block smoked tofu, sliced thin
• 1 bundle rice noodles, broken up, cooked and rinsed in cold water
• 3 tbsp black sesame seeds

JACKFRUIT

• 1 can young jackfruit in brine, broken up into little shreddy bits
• 2 tbsp coconut oil
• 3 garlic stems, sliced
• 2 tbsp braggs
• 1 tbsp each: black vinegar, black bean sauce
• 1 tsp each: sriracha, chili paste
• 2 tbsp nutritional yeast
• fresh basil
• squeeze liquid out of the jackfruit then combine with everything (except coconut oil and garlic stems). in a pan, heat oil and saute garlic stems for 2 minutes. add marinated jackfruit and cook until browned. DONE.

ASSEMBLY

soften ricepaper sheets one at a time in warm water. sprinkle with black sesame seeds, lay out 2 basil leaves, 2 tofu slices, a couple spoonfuls of jackfruit and however much of everything else you like roll em up! eat em with satay sauce!

if you want to store them for later, rub with a teensy bit of oil or they’ll stick together like crazy.