1 cup Golden Nut sauce (use 1/2 for dipping sauce)
1/2 cup hot water
3 cups coleslaw mix
1/4 cup sliced green onions
2 teaspoon toasted sesame oil
12 egg roll wrappers
Sea salt and black pepper to taste
1 egg beaten (or vegan alternative)
oil for frying
Drain the brine from the cans of jackfruit. Rinse jackfruit, then boil in water to remove the rest of the brine and neutralize the taste. Strain jackfruit again and pat the jackfruit dry with paper towel. Now it’s ready to be sauté.
Heat the 2 teaspoons of sesame oil in a large pan over medium high heat. Add the jackfruit and season with salt and pepper.
Cook, breaking up the jackfruit with a spatula, until meat is browned.
Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
In a separate mixing bowl, dilute the Golden Nuts Sauce by stirring in the hot water. Mix until smooth.
Stir 1/2 the diluted the Golden Nuts Sauce into the cabbage & jackfruit mixture, then remove from heat.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Pour 2-3 inches of oil into a deep pot.
Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with the remaining diluted Golden Nuts sauce for dipping.
Options for alternatives to egg to keep this recipe vegan would be vegan mayo or chia seeds soaked in water. The goal is just to get the wrapper to stick.
You can use any of our other sauces in place of the Golden Nuts sauce for this recipe too.