🍘 Rice Paper Chips with Jackfruit & Avocado Dip

A simple, fresh, and very eye-catching snack - perfect as finger food too.

🧺 Ingredients

1 rice paper = 6 pieces

🍘 Rice paper – 1 sheet

🍈 Jackfruit – 80 g

🥑 Avocado – 1/2 (approx. 60 g)

🥛 Violife vegan sour cream or vegan plain yogurt – 40 g

🍅 Tomatoes – 40 g

🧄 Garlic – 1 small clove

🍋 Juice of ½ lime

🧂 Salt

🌿 Fresh basil

🫒 Oil – for frying and sautéing

(Optional seasoning for jackfruit according your preferences and taste – we only use salt)

🧮 Phenylalanine (Phe) – whole recipe

(1 rice paper = 6 pieces)

🍽️ Per serving

• Whole recipe: ≈ 127 mg Phe

• Yield: 6 pieces

• 1 piece: ➡️ ≈ 21 mg Phe / piece ✅

  
  

📊 Overview table – whole recipe

Ingredient	Amount	Phe (mg)
🥑 Avocado	60 g	≈ 67 mg
🍈 Jackfruit	80 g	≈ 48 mg
🍅 Tomatoes	40 g	≈ 12 mg
🥛 Violife vegan sour cream	40 g	0 mg
🍘 Rice paper	1 sheet	0 mg
🧄🍋🌿 Oil, seasoning	–	0 mg
TOTAL (whole recipe)	–	≈ 127 mg Phe

Values used

• 🥑 Avocado: 111 mg Phe / 100 g

• 🍈 Jackfruit: 1.2 g protein / 100 g → ≈ 60 mg Phe / 100 g

• 🍅 Tomatoes: 30 mg Phe / 100 g

• 🥛 Violife vegan sour cream: 0 mg Phe

• 🍘 Rice paper: 0 mg Phe

  
  

👩‍🍳 Instructions

1️⃣ Cut the rice paper into 6 equal pieces.

2️⃣ Heat the oil for frying in a pan while you prepare the avocado dip.

3️⃣ Avocado dip: Mash the avocado in a bowl, add the pressed garlic, lime juice, a pinch of salt, and the Violife vegan sour cream. Mix well or blend with an immersion blender until smooth.

4️⃣ The oil must be very hot - if it’s only warm, the rice paper won’t puff up properly and won’t fry well.

5️⃣ Fry the rice paper pieces briefly. Once puffed, remove them and place on paper towels to absorb excess oil.

6️⃣ Jackfruit: Sauté the jackfruit in a pan with a little olive oil, season with salt, add a small splash of water, and cook for 5–8 minutes until tender.

7️⃣ To serve: Top the rice paper chips with jackfruit, finely chopped tomatoes, add the avocado dip, and finish with fresh basil 🌿

8️⃣ Bon appétit 🤍