1. Deseed and slice cucumber into matchsticks. Slice capsicum and chilli. Pick basil leaves. Set aside with coleslaw.

2. Blend together peanuts, 1/2 lime juice, 1/3 cup water, 1/2 crushed garlic clove and 1 tbsp maple syrup using a stick mixer or small processor. Season to taste with salt and more lime juice if needed.

3. Heat frypan over medium heat with 2 tbsp oil. Add jackfruit to pan and cook for 5-7 minutes until warmed through.

4. Place a clean tea towel and shallow dish of water on the table. Soak one sheet of rice paper in water for 5 seconds. Place on tea towel, leave until soft. Place fillings and jackfruit in the centre of the round. Fold in ends and roll to wrap firmly. Repeat with remaining.

5. Serve rice paper rolls with peanut dipping sauce.

Notes:
If you have peanut butter in the pantry you could also use that for the dipping sauce and include the roasted peanuts in the fillings.



This dish also works well as a tossed salad! Just use the peanut satay sauce as a dressing. Any spare rice paper rolls can be kept for preparing lunch in the future!

Continental cucumber 1/2
Red capsicum 1
chilli 1
Thai basil 1 packet
coleslaw 1/2 bag (200g)
roasted peanuts 1 packet (80g)
lime 1
Chilli lime jackfruit 2 packets (2 x 300g)
Rice paper rolls 1 packet

From your pantry:
oil (for cooking), salt, pepper, garlic (1/2 clove), maple syrup