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.