Crispy Tangy Reuben Rolls
Recipe type: Appetizer, Entree, Snack
Serves: 12-14 rolls
dairy, egg, soy, and oil free, vegan, gluten free option
  • 1 (20 ounce) can jackfruit, drained
  • ⅓ cup oil free Vegan Thousand Island Dressing, plus more for dipping
  • 1 small sweet onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 6-7 thin slices vegan swiss cheese, optional / omit for oil free
  • 2 large dill pickles, chopped
  • 12-14 vegan wonton wrappers (rice paper wraps for gluten free)
  1. Using forks, shred jackfruit. Combine with Vegan Thousand Island Dressing, set aside to marinate.
  2. In a saucepan over medium heat, sauté onion and garlic in a bit of water until softened and translucent. Remove from heat, combine with jackfruit mixture.
  3. To assemble rolls: arrange a wrap in a diamond shape, or run a rice paper wrap under water briefly. Place 2 tablespoons jackfruit mixture in bottom corner. Top with one half slice cheese, if using, and one tablespoon chopped pickles. Roll as pictured in this photo.
  4. Brush each roll lightly with pickle juice.
  5. Oil Free Air Fryer 350 °F. Arrange Crispy Tangy Reuben Rolls in single layer. Cook at
  6. °F for 5 minutes. Remove and turn rolls / shake basket. Return to air fryer for another 3 minutes, or until crisp and golden brown.
  7. Baking instructions: preheat oven to 350 °F. Arrange rolls in single layer on baking sheet lined with parchment. Bake at 350 °F for 7 minutes. Remove from oven and turn. Return to oven for another 5-7 minutes, or until crisp and golden brown.
  8. Alternatively, an oil-frying option: heat 1-2 tablespoons oil in pan over medium heat, add 3-4 rolls at a time, turning frequently so they get an even light brown crunchiness all around. Remove to a drying rack or paper towel.
  9. Serve warm with Vegan Thousand Island Dressing.
Recipe by spabettie at