High Protein Wu Xiang (Five-Spice Meat Rolls)
Elevate your snack game with these High Protein Wu Xiang (Five-Spice Meat Rolls), a flavorful twist on a beloved Chinese classic! Packed with a nutrient-rich blend of ground pork, lean ground chicken, and crumbled firm tofu, these rolls are given a satisfying crunch from finely chopped water chestnuts. Infused with the warm, aromatic seasoning of Chinese five-spice powder, soy sauce, and sesame oil, each bite offers a perfect balance of savory and umami flavors. Wrapped in delicate rice paper or bean curd skin and fried to golden perfection, these rolls are irresistibly crispy on the outside and juicy on the inside. Perfect as a party starter, protein-packed snack, or an impressive appetizer, serve them piping hot with sweet chili or hoisin sauce for a crowd-pleasing dish that’s as delicious as it is nutritious.
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Ingredients
- 500 grams Ground pork
- 300 grams Ground chicken breast
- 200 grams Firm tofu, crumbled
- 50 grams Water chestnuts, finely chopped
- 2 Eggs
- 3 cloves Garlic, minced
- 3 stalks Scallions, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon Salt
- 20 Rice paper wrappers (or dried bean curd skin, if preferred)
- 500 ml Vegetable oil, for frying
Directions
Step 1
In a large bowl, combine ground pork, ground chicken, crumbled tofu, and chopped water chestnuts. Mix well.
Step 2
Add eggs, minced garlic, chopped scallions, soy sauce, oyster sauce, sesame oil, white pepper, five-spice powder, and salt to the meat mixture. Mix thoroughly until all ingredients are evenly incorporated. You may use clean hands or a sturdy spoon for the best results.
Step 3
Prepare the rice paper wrappers or dried bean curd skin for wrapping. If using rice paper, moisten each wrapper in warm water to make it pliable. For bean curd skin, cut the sheets into approximately 5-inch squares and dampen them slightly with water.
Step 4
Spoon about 2 tablespoons of the meat filling onto one edge of the wrapper. Shape it into a log approximately 3-4 inches long. Roll tightly, folding in the sides as you go to seal the edges.
Step 5
Repeat until all the filling is used up, setting the rolls aside on a clean plate or tray.
Step 6
In a large skillet or deep frying pan, heat vegetable oil over medium heat until it reaches 170-180°C (340-360°F). Test the oil by dropping a small piece of wrapper in; it should sizzle immediately and turn golden within a few seconds.
Step 7
Carefully lower a few rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes on each side until golden brown and cooked through.
Step 8
Remove the rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining rolls in batches.
Step 9
Serve the Wu Xiang hot with your favorite dipping sauce, such as sweet chili sauce or hoisin sauce. Enjoy!
Nutrition Facts
| Serving size | (1977.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7719.3 |
| Total Fat 653.9g | 0% |
| Saturated Fat 118.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 1077mg | 0% |
| Sodium 4763.7mg | 0% |
| Total Carbohydrate 191.9g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 5.2g | |
| Protein 275.5g | 0% |
| Vitamin D 121IU | 0% |
| Calcium 773.6mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 1969.4mg | 0% |
Source of Calories