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Spicy Jackfruit Spring Rolls with Mayo Drizzle

If you have rice paper sitting in your pantry, I have a delicious recipe for you! Introducing Spicy Jackfruit Spring Rolls with Mayo Drizzle!

Inspired by Vietnamese street food “Bánh tráng cuốn” (but heavily adapted!), these rolls are filled with spicy jackfruit, green mango, green onions, fried shallots, and served with a drizzle of mayo and spicy sauce! It’s the ultimate, savory snack!

Spicy Jackfruit Spring Rolls with Mayo Drizzle

So what is Bánh tráng cuốn? It’s a Vietnamese street food that consists of rice paper usually filled with dried beef or chicken, hard-boiled eggs, green onions, and many other things, depending on the vendor.

Here, I adapted it to include jackfruit and green mango for a mix of sweet and spicy!

Start by frying some garlic and shallots. Next, add shredded jackfruit and let it simmer for a few minutes with soy sauce, maple syrup, ground chili, and five-spice until it absorbs all the flavors.

Spicy Jackfruit Spring Rolls with Mayo Drizzle

To assemble, slightly wet a sheet of rice paper. Here, I used red rice paper that is a bit spicy, but it will totally work with regular rice paper. So, don’t worry!

Drizzle some vegan mayonnaise in the center of the rice paper, then add green onions, jackfruit, and shredded green mango. Sprinkle some fried shallots, and roll them tightly.

Spicy Jackfruit Spring Rolls with Mayo Drizzle

After rolling, cut into 1-inch rolls using a pair of scissors. Place on a plate and drizzle with vegan mayo and your favorite chili sauce. Sriracha will work; however, I recommend using Cholimex or Chin-Su sauces, which are sweet and spicy.

Spicy Jackfruit Spring Rolls with Mayo Drizzle

This dish is definitely one of my favorite savory snacks! It’s spicy, sweet, rich, meaty, and packed with flavor! Better than takeout? Absolutely!

Spicy Jackfruit Spring Rolls with Mayo Drizzle

If you are looking for more Vietnamese-inspired recipes, check out these Easy Vegan Egg Rolls, Pulled Mushroom Banh Mi, or this Vegan Banh Xeo!

Let me know in the comments if you try this recipe!

Spicy Jackfruit Spring Rolls with Mayo Drizzle

Spicy Jackfruit Spring Rolls with Mayo Drizzle

Spicy Jackfruit Spring Rolls with Mayo Drizzle

Author: Thomas Pagot
Flavorful, better-than-takeout spring rolls filled with spicy jackfruit, green mango, fried shallots, and green onions, drizzled with vegan mayo and sweet and spicy sauce!
Prep Time : 30 minutes
Cook Time : 25 minutes
Resting Time : 20 minutes
Total Time : 1 hour 15 minutes
Servings 8 rolls (about 32 pieces) / Serves 4


  • 1 tbsp oil
  • 1/3 cup green onions chopped
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1 20-ounce can young jackfruit
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/4 tsp ground chili
  • 1/8 tsp five-spice powder
  • 8 rice paper sheets
  • 1 small unripe mango shredded
  • 1/4 cup shallots fried
  • vegan mayonnaise
  • sweet chili sauce like Cholimex or Sriracha
  • 1/4 cup peanuts roasted
  • fresh Thai basil for topping


  • Heat the oil in a skillet over medium heat. Once hot, add the chopped green onions and fry for about 3 minutes. Transfer to a small bowl and set aside.
  • In the same skillet, sautée the garlic and shallot for about 2 minutes, or until fragrant.
  • Drain and rinse the jackfruit. Cut off the hardcore parts and discard them. Add the jackfruit to the skillet and shred it by pressing with a spatula. Add the water, soy sauce, maple syrup, ground chili, and five-spice, and stir to combine. Cook for 7-10 minutes, or until no water remains and the jackfruit has soaked up the sauce.
  • Transfer the jackfruit to a bowl or plate and let it cool for 20 minutes, or until it's at room temperature.
  • To assemble: very slightly wet a sheet of rice paper and place it on a cutting board. Drizzle about 1 teaspoon of vegan mayonnaise in the middle of the sheet. Sprinkle 2 tsp of sautéed green onions and arrange some jackfruit and shredded green mango (see photo). Sprinkle some fried shallots on top.
  • Roll the rice paper tightly from the bottom to top. Transfer to a place and repeat with the remaining rice paper and filling.
  • Cut each roll into 1-inch pieces using a pair of scissors (it works better than a knife) and transfer to a plate. Drizzle with vegan mayo and sweet chili sauce. Sprinkle with more fried shallots, roasted peanuts, and optionally some fresh Thai basil. Serve immediately at room temperature!
  • This must be eaten the same day otherwise rice paper will stick together.
Course : Appetizer, Main Course, Snack
Cuisine : Vietnamese
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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