Buffalo Jackfruit Rolls

If I was asked to pull up with the appetizers these would be on the top of my list. I've made pizza rolls and many ways, but I have to say this one is my favorite. Something about when you cook down and lightly dehydrate jackfruit when baking improves the texture and is no longer mushy and it absorbs the flavor to the fullest. Next time someone asked you to bring over appetizers bring this over and you won't miss.

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Ingredients:

2 cans of young green jackfruit

Creamy Buffalo Marinade

2 tsp smoked paprika
Juice from 1 lemon
2 Tbsp coconut aminos
2 tsp garlic powder
2 tsp onion powder
1 Tbsp avocado oil
1/2 cup buffalo sauce
1/2 cup water
1/2 cup cashew cream
Salt and pepper to taste

Additional Ingredients

Fresh dill
Vegan shredded mozzarella cheese
1 chopped roasted poblano pepper
Vegan egg roll wrappers
Cashew ranch dip OR preferred sauce
Avocado oil spray for air frying or frying

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Directions

Steps

Strain and rinse jackfruit.
Add all ingredients to a blender for the buffalo marinade and blend until smooth.
Add half of the marinade to jackfruit and allow to marinate for 2-3 hours.
Add jackfruit to pan and bake at 350 degrees for 25-30 minutes. Flip halfway through.
Once jackfruit is ready, pour leftover sauce on jackfruit and place to the side.
Add plant-based cheese, jackfruit, and chopped poblano pepper to wonton wrappers and create your roll.
Spray with oil and air fry, bake, or fry.
Enjoy with ranch and garnish with fresh dill.

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