Vegan Vietnamese Jackfruit Salad

Ingredients

• 1 can jackfruit young green, 17-ounce/482-gram
• 1 tablespoon vegetable oil
• 1/4 pound oyster mushrooms cut into bite-size pieces
• 1/2 medium carrot cut into matchsticks, shredded, or julienned
• 1/2 white onion small, sliced very thinly
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh mint chopped
• 1/4 cup fresh basil chopped
• salt
• pepper
• 2 tablespoons sugar or other sweetener, I used maple syrup
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1 teaspoon soy sauce
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1 red Fresno chili peppers seeds removed and chopped very finely (or 1 fresh bird’s eye chile or 1/2 fresh long red chile pepper)
• 1 clove garlic chopped finely
• 1 tablespoon toasted sesame seeds
• 2 tablespoons fried shallots
• 2 rice crackers Vietnamese sesame
• 1 rice crackers pack Japanese sesame
• 1 bag tortilla chips
• 8 papadums plain
• 8 vietnamese rice paper summer roll wrappers, quantity depends on the size

Nutrition

• Calories : 420 calories
• Carbohydrate : 56 grams
• Fat : 19 grams
• Fiber : 5 grams
• Protein : 7 grams
• SaturatedFat : 2 grams
• Sodium : 620 milligrams
• Sugar : 8 grams