Make the tamarind juice. Add the tamarind pulp to a small bowl and cover with the boiling water. Use a spoon to slightly mash the tamarind. Allow it to soak for at least 20 minutes.

Strain it. Next, strain the tamarind juice through a fine-sieve mesh. Discard the pulp and set the juice aside. You should end up with about 6 tablespoons of tamarind juice.

Sauté the aromatics. Heat the oil in a medium saucepan over medium heat. Once hot, add the minced garlic, lemongrass, and chili. Sauté for 2 minutes or until the garlic is slightly golden.

Add the tamarind juice. Pour the tamarind juice, vegan fish sauce, and sugar into the saucepan. Bring to a simmer and cook the sauce for about 1 minute. Remove from the heat and allow it to cool for a few minutes before dividing it into 3 small bowls.

Prepare the jackfruit. Drain the can of jackfruit. Rinse the jackfruit under cold water and drain it well. Cut off the hard-core parts of the jackfruit chunks and discard them. Use your hands to slightly shred the jackfruit. Set it aside.

Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and sauté for 2-3 minutes.

Add the jackfruit. Next, add the jackfruit chunks and sauté for 1 more minute. Pour in the soy sauce and add the sugar and five-spice powder. Toss to coat and cook for another 3-4 minutes. Remove from the heat and set aside.

Cook the green onions. Heat the two tablespoons of oil in a small saucepan over medium heat. Once hot, add the chopped green onions and sauté for 10 seconds. Turn off the heat and let it cool. Transfer the sautéed green onions to a small bowl and set aside.

Shred the mango. If you haven't already, peel the mango and shred it into thin strips. You can use a box grater or simply cut the strips using a knife.

Dampen the rice paper. Fill a small bowl with water. Lay one sheet of rice paper on a wooden board or working surface. Dip your hand into the water and gently massage the rice paper evenly. Repeat 2-3 times or until the rice paper is damp. Note: do not add too much water either, or the rice paper will become too soft and hard to handle.

Drizzle the mayo. Drizzle about 1 tablespoon of mayo on the ⅓ of the wrapper that is closest to you.

Add the green onions. Next, add about 1 teaspoon of the sautéed green onions.

Add the green mango and jackfruit. Place some shredded green mango and some of the cooked jackfruit (around ¼ cup per roll).

Garnish. Top with about 1 tablespoon of roasted peanuts, 1 tablespoon of fried onions, and a few leaves of Vietnamese coriander.

Roll it tightly. Fold the lower edge of the rice paper over the filling and roll it up tightly. Repeat with the remaining rice paper and filling.

Cut. After rolling, cut each roll into 4 pieces using a pair of scissors. Transfer them to a plate. Finally, generously drizzle the rolls with sweet chili sauce and mayo before serving!

Like regular fresh spring rolls, these are best served immediately. You can make the sauce up to 7 days ahead, though.