Before we talk about fall and pumpkin recipes, let’s use a unique filling for some spring rolls.

Spring rolls are so light, so refreshing especially for the summertime’s end. You can make all kinds like seafood, vegetable, protein or vegan rolls. I have been wanting to try out jackfruit in my own spring rolls. So, I did. I wanted the texture of pulled pork or chicken spring roll, and I think this fruit is very close to that.

The consistency reminds me of a light pulled pork or shredded chicken. Don’t let the name jackfruit fool you. As a spring roll ingredient, jackfruit works out very well.

With many types of marinade or a little sauce mixed in with the jackfruit, spring rolls with this unusual ingredient are so refreshing and a conversation starter at a picnic.

Jackfruit does not have a lot of protein in it. However, your spring roll dipping sauce can make up for that. Also, if you add in thinly-sliced peppers into your spring rolls, the peppers will cover your complete protein category for your lunch, dinner or snack.

Being vegan, I am always trying to come up with new and fresh ingredients for my meals. You don’t have to be a vegan to try this recipe.

Jackfruit spring rolls

1 19-ounce can of jackfruit (drained and rinsed)

2 tablespoons of hoisin sauce

2 tablespoons of water

1 tablespoon of soy sauce

1 tablespoon of canola oil plus more for the pan

1 teaspoon of brown sugar

1 teaspoon grated garlic

1 teaspoon grated ginger

½ teaspoon smocked paprika

Dash of sesame oil

Salt and pepper to taste

1/2 of a cup of thinly sliced purple cabbage

½ of a cup of grated carrots

½ cup of thinly sliced red pepper

½ cup of grated cucumber

2 scallions thinly sliced

1 avocado sliced thinly

4 ounces of vermicelli rice noodles (cooked to package instructions)

8 spring roll wrappers

A few springs of cilantro

In a medium bowl, mix together all of the sauce ingredients. Add in your drained jackfruit and refrigerate until ready to use. I suggest marinating the jackfruit for at least two hours for best flavor results.

Place a large saute pan over medium high heat. Add in about a tablespoon of oil to the pan and then your jackfruit. Saute the jackfruit until the liquid is absorbed and the jackfruit is nicely caramelized. Set aside to cool.

When you are ready to make your spring rolls, fill a large pot with water and heat the water. Turn the burner off. This will be for your spring roll wrappers.

Dip one spring roll wrapper into the hot water quickly for about three seconds. Place your spring roll wrapper on to a dampened paper towel.

Assemble your roll. Place on a few pieces of lettuce nearest to you on the wrapper. Next add some jackfruit, some rice noodles and vegetables building the spring roll filling away from you. The piece of cilantro goes on the top of the filling.

To wrap the spring rolls, take the bottom nearest you and roll it away from you to cover the mixture. Fold the two end in, like folding a wrap. You then fold the roll away from you, lightly rolling the roll so as not to break it. Place on to a parchment-lined sheet tray, until you are done rolling each spring roll up.

Serve with your favorite dipping sauce.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.