Vegetarian Wu Xiang (Five-Spice Meat Rolls)

Delight in the bold and aromatic flavors of Vegetarian Wu Xiang, a plant-based twist on the classic five-spice meat rolls. This recipe combines the umami of rehydrated shiitake mushrooms, the heartiness of crumbled firm tofu, and the crunch of water chestnuts, all seasoned with fragrant five-spice powder, soy sauce, and hoisin sauce. Wrapped in silky bean curd skin and pan-fried to golden perfection, these crispy rolls offer a satisfying texture and rich, savory taste that’s entirely meat-free. Perfect as a snack, appetizer, or even a main course, these vegetarian rolls pair wonderfully with a tangy dipping sauce. With just 45 minutes from prep to plate, this quick and versatile recipe is sure to impress vegetarians and meat-lovers alike.

Nutriscore Rating: 86/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces Dried shiitake mushrooms
• 300 grams Firm tofu
• 1 medium Carrot
• 4 pieces Water chestnuts
• 2 stalks Green onion
• 2 cloves Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Hoisin sauce
• 1 teaspoon Five-spice powder
• 2 teaspoons Cornstarch
• 1 teaspoon Sesame oil
• 0.25 teaspoon White pepper
• 2 large sheets Bean curd skin (yuba)
• 4 tablespoons Vegetable oil

Directions

Step 1

Rehydrate the dried shiitake mushrooms in warm water for 20 minutes or until soft. Once rehydrated, squeeze out excess water and finely chop them.

Step 2

Drain the firm tofu and pat dry with a paper towel. Crumble it into a large mixing bowl.

Step 3

Peel and finely grate the carrot. Dice the water chestnuts and thinly slice the green onions. Add them to the mixing bowl with the tofu.

Step 4

Peel and mince the garlic. Add it along with the chopped shiitake mushrooms into the mixing bowl.

Step 5

Season the mixture with soy sauce, hoisin sauce, five-spice powder, cornstarch, sesame oil, and white pepper. Mix thoroughly until well combined.

Step 6

Cut the bean curd skin into rectangular sheets approximately 5x7 inches in size. Wipe each sheet with a damp cloth to make them pliable.

Step 7

Take a sheet of bean curd skin and place about 2-3 tablespoons of the tofu mixture near one end. Shape the filling into a log about 1 inch thick. Roll the skin around the filling tightly and fold in the sides to seal. Repeat with the remaining filling and bean curd skins.

Step 8

Heat the vegetable oil in a non-stick skillet over medium heat. Place the rolls seam-side down in the skillet and pan-fry for 2-3 minutes on each side or until golden brown and crispy.

Step 9

Remove the rolls from the skillet and place them on paper towels to drain any excess oil.

Step 10

Slice the rolls into bite-sized pieces and serve hot with your favorite dipping sauce.

Nutrition Facts

Serving size	(765.8g)

Amount per serving	% Daily Value*
Calories	1767.3

Total Fat 107.3g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 39.8g
Cholesterol 0.5mg	0%
Sodium 1635.1mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 36.0g	0%
Total Sugars 17.9g
Protein 94.4g	0%

Vitamin D 1232IU	0%
Calcium 918.6mg	0%
Iron 18.3mg	0%
Potassium 2690.8mg	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: 51.6%

Protein: 20.2%

Carbs: 28.3%