Vegan Wu Xiang (Five-Spice Meat Rolls)

Elevate your next meal with these Vegan Wu Xiang (Five-Spice Meat Rolls), a plant-based twist on the classic Chinese delicacy! Packed with the smoky warmth of five-spice powder and the umami richness of soy sauce and vegan oyster sauce, these golden-brown, crispy rolls are made from a flavorful blend of textured vegetable protein (TVP) and crumbled tofu. Wrapped in delicate bean curd skin, they deliver that perfect bite of crunch and savory goodness. Ideal for appetizers, party platters, or as part of a festive feast, these rolls come together in just under an hour. Serve them hot with a side of chili sauce or tangy soy-based dip for an irresistibly tasty treat. Perfect for vegans and anyone seeking a bold, flavorful dish inspired by timeless Chinese street food!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 120 grams Textured vegetable protein (TVP) granules
• 240 milliliters Hot water
• 200 grams Firm tofu
• 2 tablespoons Cornstarch
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Shaoxing wine (optional)
• 2 tablespoons Vegan oyster sauce
• 1 teaspoon Five-spice powder
• 3 cloves Minced garlic
• 1 teaspoon Minced ginger
• 2 stalks Spring onions, finely chopped
• 4 sheets Bean curd skin (dried)
• 500 milliliters Vegetable oil (for frying)
• 1 teaspoon Sesame oil
• 0.5 teaspoon White pepper

Directions

Step 1

Soak the textured vegetable protein (TVP) in 240ml of hot water for about 10 minutes, until soft. Drain and squeeze out excess water.

Step 2

In a large bowl, crumble the firm tofu and mix it with the soaked TVP, cornstarch, soy sauce, dark soy sauce, Shaoxing wine (if using), vegan oyster sauce, five-spice powder, minced garlic, minced ginger, spring onions, sesame oil, and white pepper. Mix well to combine into a cohesive 'meat' mixture.

Step 3

Carefully wipe the dried bean curd sheets with a damp cloth to soften them. Cut each sheet into rectangular pieces, approximately 15cm by 20cm.

Step 4

Take a spoonful of the 'meat' mixture and place it near the bottom edge of a bean curd sheet. Shape the mixture into a small log. Fold the sides over the filling, then roll it up tightly like a spring roll. Repeat until all the filling is used.

Step 5

In a deep skillet or wok, heat the vegetable oil to approximately 170°C (medium heat). Test the oil with a small piece of bean curd sheet; it should sizzle immediately.

Step 6

Deep-fry the rolls in batches, carefully lowering them into the oil. Cook for 3-4 minutes on each side, or until golden brown and crispy.

Step 7

Remove the rolls from the oil using tongs or a slotted spoon. Place them on paper towels to drain excess oil.

Step 8

Serve the Wu Xiang rolls warm with a side of chili sauce, soy sauce, or your favorite dipping sauce.

Nutrition Facts

Serving size	(1288.1g)

Amount per serving	% Daily Value*
Calories	5360.5

Total Fat 534.9g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4067.9mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 17.1g
Protein 108.8g	0%

Vitamin D 0IU	0%
Calcium 783.9mg	0%
Iron 19.9mg	0%
Potassium 3123.1mg	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: 86.1%

Protein: 7.8%

Carbs: 6.1%