Vegetarian Crispy Duck Wraps with Hoisin Sauce

Transform your dinner table with these irresistible Vegetarian Crispy Duck Wraps with Hoisin Sauce, a plant-based twist on the classic Chinese favorite. Featuring tender, shredded young green jackfruit seasoned with a savory blend of soy sauce, sesame oil, and aromatic spices, this vegan-friendly recipe perfectly replicates the rich, meaty texture of traditional duck. The jackfruit is baked to golden perfection before being stir-fried for that signature crispy bite, then tucked into soft, warm Chinese pancakes alongside fresh cucumbers, carrots, spring onions, and fragrant cilantro. Drizzle on a tangy hoisin sauce for the perfect balance of sweet and savory flavors. Ready in just 40 minutes, these vegetarian wraps are an impressive yet easy meal option for weeknights or entertaining guests. Whether you're a plant-based foodie or simply looking to try something new, these hoisin-sauce-laden wraps are destined to be a hit!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) Canned young green jackfruit in water
• 3 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Cornstarch
• 1 cup Hoisin sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon, grated Ginger
• 2 cloves, minced Garlic
• 4 stalks, sliced thinly Spring onions
• 1 medium, julienned Cucumber
• 1 medium, julienned Carrot
• 0.5 cup, chopped Fresh cilantro
• 12 pieces Chinese pancakes
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil

Directions

Step 1

Drain the canned jackfruit and rinse under cold water. Pat dry and shred the jackfruit pieces using your fingers, discarding any seeds or tough core pieces.

Step 2

In a mixing bowl, combine the shredded jackfruit with soy sauce, sesame oil, grated ginger, minced garlic, salt, and black pepper. Toss well and let it marinate for at least 10 minutes.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Spread the marinated jackfruit on a baking sheet lined with parchment paper. Bake for 20 minutes, or until the jackfruit begins to crisp and brown around the edges, stirring halfway through.

Step 5

While the jackfruit is baking, prepare the hoisin sauce mixture by combining hoisin sauce and rice vinegar in a small bowl. Mix well and set aside.

Step 6

Heat vegetable oil in a large skillet over medium heat. Add the baked jackfruit and sprinkle with cornstarch. Stir fry for another 5 minutes, until the jackfruit is crispy.

Step 7

Warm the Chinese pancakes according to package instructions.

Step 8

To assemble the wraps, spread a small amount of the hoisin sauce mixture onto each pancake. Add a portion of crispy jackfruit, followed by spring onions, julienned cucumber and carrot, and a sprinkle of fresh cilantro.

Step 9

Roll up the pancakes tightly to enclose the filling, and serve immediately for best results.

Nutrition Facts

Serving size	(2129.8g)

Amount per serving	% Daily Value*
Calories	2770.0

Total Fat 108.2g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 33.0g
Cholesterol 7.7mg	0%
Sodium 9591.3mg	0%
Total Carbohydrate 413.5g	0%
Dietary Fiber 29.4g	0%
Total Sugars 94.4g
Protein 54.5g	0%

Vitamin D 0IU	0%
Calcium 412.4mg	0%
Iron 17.4mg	0%
Potassium 3368.0mg	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: 34.2%

Protein: 7.7%

Carbs: 58.1%