Buffalo Jack Avocado Noodle Rolls
Author: 
Recipe type: Entree, Snack
Serves: 8 rolls
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 1 cake Forbidden Rice Ramen
  • ½ of a (20 ounce) can young jackfruit in water, drained
  • ¼ cup buffalo style hot sauce*
  • 1 rib - stick celery, trimmed and diced fine
  • 1 avocado, peeled, pitted, and sliced
  • 8 rice paper wrappers
Instructions
  1. *Adjust according to heat preference
  2. RICE PAPER HYDRATING TECHNIQUE:
  3. Prep a large plate/surface to fill/roll wrapper (and have fillings prepped / ready). Hold wrapper under water faucet running cool water, getting both sides of wrapper wet. Remove from water and while still firm, place on plate and begin to fill – rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling.
  4. Cook rice ramen according to package instructions (four minutes). Remove from heat, drain, and set aside to cool.
  5. Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Add hot sauce and celery, stirring to combine - coat completely.
  6. Assembling rolls: Run a rice paper under water faucet. Place dampened rice paper on flat work surface. Lay slices of avocado down middle of rice paper. Top with rice noodles and buffalo jackfruit. Roll like a burrito – fold short sides over, turn and fold one long side over and roll / tuck / roll / tuck until completely enclosed. Repeat with as many rolls as you want to make!
Recipe by spabettie at https://www.spabettie.com/buffalo-jack-avocado-noodle-rolls/