Low Sodium Wu Xiang (Five-Spice Meat Rolls)

Delight your taste buds with this Low Sodium Wu Xiang (Five-Spice Meat Rolls), a healthier take on the classic Chinese delicacy bursting with flavor and crunch. These golden, crispy rolls are filled with a fragrant blend of ground pork or chicken, crunchy water chestnuts, and freshly grated carrots, all seasoned with aromatic five-spice powder and a touch of rice wine for depth. Wrapped in delicate dried beancurd sheets and lightly fried to perfection, they deliver all the savory goodness without the excess sodium, thanks to low sodium soy sauce. Perfect as an appetizer, snack, or party dish, these meat rolls pair wonderfully with a homemade low sodium dipping sauce. Whether you're aiming to impress guests or treat yourself, this recipe celebrates traditional Chinese flavors with a heart-healthier twist.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Ground pork (or chicken for leaner option)
• 50 g Water chestnuts, finely chopped
• 50 g Carrot, finely grated
• 2 stalks Spring onions, finely chopped
• 2 cloves Garlic, minced
• 1.5 tsp Five-spice powder
• 2 tbsp Low sodium soy sauce
• 1 tbsp Rice wine (Shaoxing wine or dry sherry)
• 1 tsp Sesame oil
• 1 large Egg
• 1 tbsp Cornstarch
• 2 large sheets Dried beancurd sheets
• 500 ml Neutral oil (for frying)

Directions

Step 1

In a large mixing bowl, combine the ground pork (or chicken), water chestnuts, grated carrot, spring onions, garlic, and five-spice powder.

Step 2

Add the low sodium soy sauce, rice wine, sesame oil, egg, and cornstarch. Mix well until the ingredients are evenly distributed and form a sticky, cohesive mixture.

Step 3

Prepare the dried beancurd sheets by wiping them gently with a damp cloth to remove excess salt and to soften them slightly for easier handling.

Step 4

Cut the beancurd sheets into rectangular pieces (about 15 cm by 10 cm or 6 inches by 4 inches).

Step 5

Place about 2 tablespoons of the meat mixture at one edge of a beancurd rectangle. Shape it into a small log, leaving some space on the edges for rolling.

Step 6

Fold in the sides of the beancurd sheet and roll it tightly to form a neat cylinder. Repeat with the remaining meat mixture and beancurd sheets.

Step 7

Heat neutral oil in a deep pan or wok over medium heat. To test if the oil is ready, insert a wooden chopstick—if bubbles form around it, the oil is ready.

Step 8

Fry the rolls in batches, turning occasionally, until golden brown and cooked through (about 6-8 minutes per batch). Do not overcrowd the pan.

Step 9

Remove the rolls from the pan and drain them on a plate lined with paper towels to absorb excess oil.

Step 10

Let the rolls cool slightly, then slice them into bite-sized pieces. Serve warm with a side of low sodium dipping sauce or enjoy them on their own.

Nutrition Facts

Serving size	(1368.4g)

Amount per serving	% Daily Value*
Calories	6476.9

Total Fat 631.0g	0%
Saturated Fat 108.1g	0%
Polyunsaturated Fat 7.8g
Cholesterol 579.5mg	0%
Sodium 1643.3mg	0%
Total Carbohydrate 50.1g	0%
Dietary Fiber 14.0g	0%
Total Sugars 7.8g
Protein 142.4g	0%

Vitamin D 53.8IU	0%
Calcium 532.5mg	0%
Iron 16.2mg	0%
Potassium 2717.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.1%

Protein: 8.8%

Carbs: 3.1%