Serves: 1-2 Prep: 30_mins Cook: 25_mins


For the summer rolls:

10 rice papers

1x 400g can Biona Organic Young Tender Jackfruit Pieces 

3 tbsp Biona Organic Shoyu Soya Sauce

60ml of Biona Organic Coconut Milk

120ml water

1 tsp white miso

1 tsp minced ginger

2–3 cloves of garlic, minced

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp ground coriander

1/8 tsp ground cardamom

1/2 cucumber, thinly sliced

5 radishes, sliced

5-7 romaine lettuce leaves, shredded

1 carrot, thinly sliced

15g fresh coriander


For the peanut sauce:

140g Biona Organic Peanut Butter

1-2 tbsp Biona Organic Tamari Sauce

1-2 tbsp Biona Organic Maple Agave Syrup

2-3 tbsp Biona Organic Lime Juice

1 tsp chilli garlic sauce

60ml water (to thin)



For the summer rolls:

  1. In a large bowl, whisk together the water, Soya Sauce, white miso,  Coconut Milk, ginger, garlic and spices.
  2. Heat a large non-stick pan over medium-high heat. Add the Jackfruit pieces and cook for 5-10 minutes, stirring frequently until it starts to brown. Add 1-2 tablespoons of water at a time to keep the jackfruit from sticking to the pan.
  3. Pour the sauce over the jackfruit and cook for 15 minutes or until the sauce thickens. Season with salt if needed.
  4. Remove from the heat, set aside and let cool completely.
  5. Fill a pan or a baking dish with warm water, and dip in a rice paper for about 10 seconds. Transfer to a plate.
  6. Add 1-2 tbsp of the jackfruit and a handful of veggies and coriander to the bottom half of each rice paper. Fold the sides inward, then roll the rice paper and repeat until the fillings and rice papers are used up.

For the peanut dipping sauce:

  1. To a bowl, add the Peanut Butter, Tamari Sauce, Maple Agave Syrup, Lime Juice and chilli garlic sauce, and whisk to combine. Slowly add drops of water until the sauce becomes thick but pourable. 
  2. Taste and adjust the seasonings as needed. If your sauce has become too thin, add more Peanut Butter. If it’s too thick, add a few drops of water.

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