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Jackfruit Carnitas Fresh Spring Rolls

Jackfruit Carnitas Fresh Spring Rolls

Fresh spring rolls filled with a mixture of jackfruit carnitas, rice, scallions, fresh mint, carrot, and cilantro.  A great way to use up leftovers!

Servings 4
Author Rachael Hutchings, www.lafujimama.com


  • 2 cups steamed Japanese rice (I used brown)
  • 12 ounces Instant Pot Jackfruit Carnitas
  • 3/4 cup loosely packed fresh mint leaves, hand torn
  • 1/3 cup thinly sliced scallions, white and light green parts only
  • 1/4 cup shredded carrot
  • 1/4 cup chopped cilantro
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lime juice
  • 12 spring roll wrappers


  1. Combine all of the ingredients, except for the spring roll wrappers, in a large bowl.

  2. Fill a large bowl with warm water.

  3. Working with one wrapper at a time, note which side is the smooth side (this is supposed to be the outside of the spring roll), then submerge the wrapper into the water for about 5 seconds. Remove the wrapper from the water and place it on a clean cutting board or other smooth work surface with the smooth side down. Don't worry if the wrapper isn't completely soft as it will continue to soften as you work.

  4. Place about 1/2 cup of the jackfruit carnitas filling about 1-inch from the lower edge of the wrapper.  Fold the bottom edge up and over the filling, then fold in both sides, and then finally roll it up.  Repeat with the remaining ingredients!  Serve with your favorite dipping sauce.