Step 1

Shred the oyster mushrooms into thin strips. Cut off the hard stems of the jackfruit and chop finely. Then break apart the tender part into thin strips.

Step 2

For the spice marinade, whisk together the tamari, canola oil, maple syrup, paprika powder, garlic powder, cumin, ginger and chili in a small container.

Step 3

Place the shredded oyster mushrooms and jackfruit in a hot pan. Pour the spice marinade over it, and sauté for about 3 minutes, stirring occasionally. Then reduce the heat to low and cook, covered, for another 5 minutes.

Step 4

In a small cup, dissolve the cornstarch in the red wine, then stir it into the mushroom and jackfruit mixture. Continue to cook until the mixture thickens. Then remove from heat and set aside to cool.

Step 5

Preheat oven to 356 °F (180 °C) and prepare a casserole dish with vegetables, if desired.

Step 6

Moisten a rice paper sheet with water so that it becomes soft and pliable. Then place on a damp tea towel and spoon 1/4 of the mushroom and jackfruit filling in the center. Insert a cinnamon stick into the filling from the bottom and cut a small slit in the bottom of the rice paper using scissors. Wrap the rice paper around the cinnamon stick. Then wrap the remaining rice paper around the filling to form a drumstick. To help the drumstick hold together, moisten a second rice paper sheet with water and wrap it around the first layer. Repeat this process until all the drumsticks are formed.

Step 7

In a small cup, whisk together peanut oil, tamari, maple syrup, tomato paste, mustard, paprika, salt and pepper.

Step 8

Generously brush both sides of the drumsticks with the mixture and arrange them on prepared oven vegetables or an empty baking sheet. Bake in the preheated oven for about 40 minutes, until golden-brown and crispy on the outside.

Step 9

Garnish with fresh parsley, thyme and rosemary if desired and serve!