Chinese 5-Spice Pulled Jackfruit Spring Rolls
[Vegan]

To Make the Spring Rolls:

1. Drain the jackfruit and squeeze out most of the moisture. Chop and sauté the onions and garlic until the onions turn translucent. Now, blend the tomatoes or chop them really fine and add them to the onion and garlic. Cook this for a couple of minutes and then add the spices, pepper, water, and jackfruit.
2. Turn the heat to medium/low and cover the pan. Let it simmer for at least 30 minutes. Keep stirring every once and a while to prevent sticking on the bottom of the pan. If you need, you can always add more water. Once the water has mostly evaporated, turn off the heat and let the jackfruit cool off before assembling the spring rolls.
3. Take a piece of rice paper and hydrate it with some lukewarm water. Place it on a plate and place your fillings of choice on the rice paper.
4. Start by rolling away from you, tuck in the filling, then fold in the sides, and tightly roll up the rice paper. You can also add some other thin sliced fillings at the end of the roll so they show on the outside of the finished roll. Try doing this with beets, edible flower petals, or avocado.

To Make the Satay Sauce:

1. Take some peanut butter, add a splash of soy sauce. and season with some garlic powder, onion powder, sambal, and thin it out with a little bit of boiling water. Add a pinch of sugar and a splash of lime juice, if desired.