Phoenix Fire Rolls

Instructions

1. 1

   Drain and rinse the canned jackfruit. Shred it using your hands or two forks to resemble pulled pork. Set aside.

   ~5 min
2. 2

   Cook the rice vermicelli according to package directions. Drain, rinse with cold water, and set aside.

   ~10 min
3. 3

   Peel and thinly slice the shallots. Mince the garlic and ginger.

   ~5 min
4. 4

   Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Fry the shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.

   ~15 min
5. 5

   In a large bowl, whisk together soy sauce, rice vinegar, maple syrup, chili garlic sauce, lime juice, minced ginger, and 1 tablespoon of the reserved shallot oil. Add the shredded jackfruit to the marinade and toss to coat. Let marinate for at least 30 minutes.

   ~35 min
6. 6

   Heat the remaining 2 tablespoons of vegetable oil in the same frying pan over medium-high heat. Add the marinated jackfruit and stir-fry for 8-10 minutes, or until slightly caramelized and heated through. Stir in the minced garlic during the last minute of cooking.

   ~10 min
7. 7

   Prepare a shallow dish with warm water large enough to dip the rice paper wrappers.

8. 8

   Dip one rice paper wrapper in warm water for about 20-30 seconds until pliable. Carefully lay it flat on a clean surface.

   ~1 min
9. 9

   In the center of the wrapper, place a small amount of cooked vermicelli, a portion of the stir-fried jackfruit, some fresh cilantro leaves, and fresh mint leaves.

   ~1 min
10. 10

    Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll it up tightly to create a compact roll.

    ~1 min
11. 11

    Repeat with the remaining wrappers and filling. Arrange the rolls on a serving plate.

    ~10 min
12. 12

    Garnish the Phoenix Fire Rolls with the crispy fried shallots and toasted sesame seeds before serving.

    ~2 min