Preparation

In a pan, put oil and ginger. Bring to the heat and add the shredded jackfruit meat, sauté for 5 minutes.
Add the rest of the ingredients, season with salt and let it simmer for 10 minutes over medium heat.
Spread the filling in the corner of the leaves and shape the rolls by folding the ends inwards.
Dissolve the flour in the water and brush in the folds of dough. Place in a preheated oven 180 degrees on a lightly greased baking sheet until golden brown.

Sauce:
Mix the cornstarch in the water, bring to the fire, adding vinegar, sugar, ketchup and salt. Cook until it is creamy and transparent.
Serve the rolls with the cold sauce.

Ingredients

  • 1 packet of dough for spring rolls
  • 400 grams of shredded meat
  • 1 tablespoon of soybean oil
  • 1 tablespoon of grated ginger
  • 5 cabbage leaves in strips
  • 1 clove of minced garlic
  • 1 small grated carrot unit
  • 2 tablespoons green chives in strips
  • 1/2 pack of washed and drained bean sprouts
  • 1 teaspoon of salt
  • 1 spoon (dessert) of wheat flour
  • 1/2 cup of tea
  • Sauce.
  • 1/4 cup of cornstarch
  • 2 cups of tea
  • 1/4 cup (white tea) white vinegar
  • 3 tablespoons of light ketchup
  • 1/2 cup (tea) of sugar or sweetener