Have you ever been trying to use up some kitchen scraps and made something so fabulous that you write down everything you did, so you can do it again? That was my day today.
We were rolling egg rolls for our gathering with friends tonight. The trouble was that we had sort of a lot of egg roll wrappers left - we made a beautiful dozen crispy baked rolls, as per the recipe I shared last week, but then were left scrambling to figure out what to do with the rest of the wrappers. Once they're open, you really only have a day or two to use them.
So I went digging in the fridge: what else can be made into an egg roll? I found barbecue sauce, some more of our endless CSA cabbage, and an open can of jackfruit. Things weren't looking promising.
However, I know that many people like jackfruit for its pulled-pork-like texture. In fact, I have a can at present because I put some into our lentil sloppy joes for exactly that magical texture. So, if jackfruit can mimic pork, and pork egg rolls are a popular thing, then maybe I could in fact do something with this? Hoping for the best, and at least relieved to continue working through that delicious cabbage, I gave it a try.
Good news, friends: I've discovered jackfruit egg rolls.
Ingredients:
The Process:
Put the jackfruit in a pan with about half the sauce and let simmer. Add additional sauce as needed until you have a fairly dry, pulled-pork-like mixture.
Break the cabbage into smaller pieces and pulse in the food process until you have small, slaw-like pieces.
Combine jackfruit and cabbage in a bowl, and get rolling.
Turn the egg roll wrapper so it looks like a diamond. Put in a hearty scoop of mix (1/4 to 1/3 cup). Fold one corner over the mix, tuck in the ends, and roll it up, burrito style. (Photos below.)
Spray a cookie sheet with cooking spray and place rolled egg rolls on the sheet, seam down. Back at 400 degrees for 25-30 minutes, or until nicely crispy.
Eat the crap out of these things, they're awesome.
I am terrible at folding egg rolls, but the process is essentially captured in the photos below. First, the diamond shape; second, fold one corner over the inside goodies; third, tuck in the ends and roll it. Karen's look like nice rolls. Mine look like envelopes, but they are still delicious.
Pro Tips:
Obviously, you could use a homemade barbecue sauce, or tamper with the one you've purchased. For example, I threw a hearty shake of garlic powder in, because we love garlic. But basically, your egg roll will mostly take on the taste of your sauce. Choose wisely.
I am still pretty new to jackfruit, but my sense is that if you got the pre-seasoned, frozen kind, you could probably just use that and use less/no sauce.
You don't want a wet mix, so be very careful not to get too excited about the sauce. If the mix is very wet, strain it and get the excess liquid out. Otherwise, you'll have soggy egg rolls. (I mean, if soggy egg rolls are your thing, go for it.)
The verdict: these are very yummy. They could use a little more heat, for our taste: I will probably add either a shake of hot sauce to the barbecue sauce or some cayenne and paprika to the mix before rolling. However, the texture is nice, and this batch has kind of a sweet heat from our Apple Pie Moonshine Barbecue Sauce.
We shared one just to try them when they got out of the oven, and now we are super excited to have them for lunch all week. Yay!
We were rolling egg rolls for our gathering with friends tonight. The trouble was that we had sort of a lot of egg roll wrappers left - we made a beautiful dozen crispy baked rolls, as per the recipe I shared last week, but then were left scrambling to figure out what to do with the rest of the wrappers. Once they're open, you really only have a day or two to use them.
So I went digging in the fridge: what else can be made into an egg roll? I found barbecue sauce, some more of our endless CSA cabbage, and an open can of jackfruit. Things weren't looking promising.However, I know that many people like jackfruit for its pulled-pork-like texture. In fact, I have a can at present because I put some into our lentil sloppy joes for exactly that magical texture. So, if jackfruit can mimic pork, and pork egg rolls are a popular thing, then maybe I could in fact do something with this? Hoping for the best, and at least relieved to continue working through that delicious cabbage, I gave it a try.
Good news, friends: I've discovered jackfruit egg rolls.
Ingredients:
- One can or package of jackfruit (about 3 cups)
- 1/2 a cabbage
- 2/3 cup barbecue sauce
- egg roll wrappers (about 9)
The Process:
Put the jackfruit in a pan with about half the sauce and let simmer. Add additional sauce as needed until you have a fairly dry, pulled-pork-like mixture.
Break the cabbage into smaller pieces and pulse in the food process until you have small, slaw-like pieces.
Combine jackfruit and cabbage in a bowl, and get rolling.
Turn the egg roll wrapper so it looks like a diamond. Put in a hearty scoop of mix (1/4 to 1/3 cup). Fold one corner over the mix, tuck in the ends, and roll it up, burrito style. (Photos below.)
Spray a cookie sheet with cooking spray and place rolled egg rolls on the sheet, seam down. Back at 400 degrees for 25-30 minutes, or until nicely crispy.
Eat the crap out of these things, they're awesome.
I am terrible at folding egg rolls, but the process is essentially captured in the photos below. First, the diamond shape; second, fold one corner over the inside goodies; third, tuck in the ends and roll it. Karen's look like nice rolls. Mine look like envelopes, but they are still delicious.
Pro Tips:
Obviously, you could use a homemade barbecue sauce, or tamper with the one you've purchased. For example, I threw a hearty shake of garlic powder in, because we love garlic. But basically, your egg roll will mostly take on the taste of your sauce. Choose wisely.
I am still pretty new to jackfruit, but my sense is that if you got the pre-seasoned, frozen kind, you could probably just use that and use less/no sauce.
You don't want a wet mix, so be very careful not to get too excited about the sauce. If the mix is very wet, strain it and get the excess liquid out. Otherwise, you'll have soggy egg rolls. (I mean, if soggy egg rolls are your thing, go for it.)
The verdict: these are very yummy. They could use a little more heat, for our taste: I will probably add either a shake of hot sauce to the barbecue sauce or some cayenne and paprika to the mix before rolling. However, the texture is nice, and this batch has kind of a sweet heat from our Apple Pie Moonshine Barbecue Sauce.
We shared one just to try them when they got out of the oven, and now we are super excited to have them for lunch all week. Yay!
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