Soy-Free Wu Xiang (Five-Spice Meat Rolls)

Transform your snack game with this Soy-Free Wu Xiang (Five-Spice Meat Rolls)—a delightful twist on the classic Chinese delicacy. Packed with a savory blend of ground pork, crunchy water chestnuts, and aromatic five-spice powder, these delicious rolls are wrapped in rice paper for an irresistibly crispy finish. Coconut aminos provide a soy-free alternative while still delivering rich umami flavor, making this recipe perfect for those with dietary restrictions. Balanced with the sweetness of grated carrots and the zing of fresh ginger, these golden rolls are deep-fried to perfection and pair beautifully with a tangy dipping sauce. Ready in under an hour, they’re ideal as an appetizer, snack, or crowd-pleasing party dish. Indulge in this gluten-free, soy-free Wu Xiang and savor the perfect harmony of textures and flavors!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Ground pork
• 100 grams Water chestnuts (chopped finely)
• 1 small Carrot (grated)
• 2 stalks Scallions (chopped finely)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 large Egg (beaten)
• 2 tablespoons Tapioca starch
• 2 tablespoons Coconut aminos (soy-free soy sauce alternative)
• 1 teaspoon Five-spice powder
• 0.5 teaspoons White pepper
• 1 teaspoon Salt
• 10 sheets Rice paper (for wrapping)
• 500 milliliters Cooking oil (for frying)

Directions

Step 1

In a large mixing bowl, combine ground pork, chopped water chestnuts, grated carrot, minced garlic, grated ginger, and chopped scallions.

Step 2

Add the beaten egg, tapioca starch, coconut aminos, five-spice powder, white pepper, and salt to the bowl. Mix thoroughly until the filling is well-combined and sticky.

Step 3

Prepare a clean work surface and lightly dampen it with water to prevent sticking. Soak one sheet of rice paper in warm water for about 10 seconds to soften, then lay it flat on your work surface.

Step 4

Spoon 2-3 tablespoons of the filling mixture into the center of the rice paper. Shape the filling into a small log (approximately 8 cm long).

Step 5

Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to form a neat roll. Repeat with the remaining filling and rice paper sheets.

Step 6

Heat cooking oil in a deep skillet or pot over medium heat until it reaches 180°C (350°F). To check if the oil is ready, dip the tip of a wooden skewer into the oil—if bubbles form around it, the oil is hot enough.

Step 7

Carefully lower a few rolls into the hot oil, ensuring not to overcrowd the pan. Fry the rolls for 4-5 minutes, turning occasionally, until golden brown and crispy.

Step 8

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

Step 9

Repeat the frying process until all the rolls are cooked.

Step 10

Serve the soy-free Wu Xiang warm with your favorite dipping sauce, such as a sweet chili or vinegar-based dip.

Nutrition Facts

Serving size	(1396.4g)

Amount per serving	% Daily Value*
Calories	6565.1

Total Fat 609.6g	0%
Saturated Fat 110.0g	0%
Polyunsaturated Fat g
Cholesterol 636mg	0%
Sodium 3387.5mg	0%
Total Carbohydrate 137.5g	0%
Dietary Fiber 8.0g	0%
Total Sugars 14.5g
Protein 142.9g	0%

Vitamin D 40IU	0%
Calcium 269.0mg	0%
Iron 8.2mg	0%
Potassium 979.6mg	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: 83.0%

Protein: 8.7%

Carbs: 8.3%