20 oz can Green Jackfruit in Brine (NOT in syrup // we like Trader Joe’s brand)
1 large Hatch Chile (poblano or Anaheim chiles work well too)
1 Cup SAUS® Do Everything Sauce
Vegetable Oil for frying
For the Cilantro Dipping Sauce
1 cup Mexican crema
2 tablespoons lime juice plus the zest of ½ lime (½ teaspoon)
¼ cup loosely packed cilantro
¼ teaspoon garlic powder
¼ teaspoon sugar
¼ teaspoon kosher salt
Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit, then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands or a fork to pull into small shredded pieces. You’re basically trying to get the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a fine mesh strainer, drain, and thoroughly dry.
Wash and dry the Hatch chile. Place whole chile in toaster oven and toast on high, turning to scorch all sides. Once the skin has blackened evenly, remove with tongs and rinse in cold water. Peel off skin, cut off stem, remove seeds and roughly chop into chunks. (4 oz cans of Hatch chiles are also available if you want to make this part extra easy).
Add shredded jackfruit, chopped chile and SAUS® into a bowl and stir until thoroughly mixed.
Lay out an eggroll wrapper out like a diamond, with corners pointing north/south, east/west. Place about 2 tablespoons of the jackfruit mixture in the center, spread like you are making a mini burrito. Fold in the east/west corners to overlap in the center. Take the south corner and fold it over to cover the east/west fold and mixture. Add a dab of SAUS® at the top corner to seal the wrapper and roll the folded part of your eggroll and its contents up to finish closing your roll. (as shown in below image).
Fill a medium saucepan with 2 inches of vegetable oil and heat to 350 degrees. Once the oil is hot, place an eggroll in with tongs or strainer ladle. Cook for 60 seconds. The eggroll should be a nice golden color. Remove and place on paper towels to absorbs excess oil. Repeat with the rest of the eggrolls. I found it easiest to only do one or two at a time, as the cook quickly.
Rinse and dry cilantro, remove stems and place leaves into a food processor or mini blender. Add crema, lime, garlic, sugar and salt. Blend until smooth, or just until cilantro leaves are chopped and blended, if you like it with a little more texture. Transfer into a small serving dish for dipping.
Serve eggrolls with Creamy Cilantro Dip and more SAUS®. Enjoy!
Eggrolls can be made ahead of time and reheated in your toaster or oven.