Wu Xiang (Five-Spice Meat Rolls)

Delight your taste buds with Wu Xiang, also known as Five-Spice Meat Rolls—a classic dish that blends the rich flavors of minced pork, fresh shrimp, and crunchy water chestnuts. Wrapped in delicate bean curd skin and infused with aromatic five-spice powder, these rolls are deep-fried to golden perfection, offering a tantalizing combination of crispy texture and juicy, savory filling. This popular Southeast Asian delicacy is seasoned with a harmonious mix of light soy sauce, oyster sauce, and white pepper, delivering layers of umami in every bite. Perfect as an appetizer or party snack, serve these irresistibly crispy rolls with a sweet chili or plum dipping sauce for an unforgettable culinary experience. Whether you're hosting a festive gathering or indulging in a flavorful treat, Wu Xiang is sure to be a show-stopping centerpiece!

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Pork shoulder
• 150 grams Shrimp, peeled and deveined
• 50 grams Water chestnuts, finely chopped
• 2 pieces Spring onions, finely chopped
• 1 large Egg
• 1 teaspoon Five-spice powder
• 2 tablespoons Light soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon White pepper powder
• 1 teaspoon Sugar
• 2 tablespoons Cornstarch
• 2 large sheets Bean curd skin sheets
• 500 ml Oil for deep frying

Directions

Step 1

Finely mince the pork shoulder and shrimp, then place them into a large mixing bowl.

Step 2

Add the finely chopped water chestnuts and spring onions into the bowl with the meat.

Step 3

Beat the egg lightly and add it to the mixture.

Step 4

Season the mixture with five-spice powder, light soy sauce, oyster sauce, white pepper powder, and sugar. Mix everything thoroughly until well combined.

Step 5

Sprinkle the cornstarch over the mixture and continue mixing until the mixture is sticky and holds together well.

Step 6

Carefully cut each bean curd skin sheet into rectangles approximately 20cm x 15cm.

Step 7

Lay a bean curd skin rectangle on a clean surface, with the smoother side facing down.

Step 8

Place about 2-3 tablespoons of the mixture along one edge of the rectangle, shaping it into a log form.

Step 9

Roll the bean curd skin tightly over the filling, tucking in the sides as you roll to ensure the filling is secured. Leave the end seam side down.

Step 10

Repeat the process until all the filling is used up.

Step 11

Heat the oil in a deep fryer or a large pan to about 180°C (350°F).

Step 12

Deep fry the rolls in batches for about 6-8 minutes until they are golden brown and cooked through.

Step 13

Remove the rolls from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

Step 14

Once slightly cooled, slice each roll diagonally into bite-sized pieces.

Step 15

Serve the Wu Xiang warm with your choice of dipping sauce, such as sweet chili or plum sauce.

Nutrition Facts

Serving size	(1459.4g)

Amount per serving	% Daily Value*
Calories	6358.9

Total Fat 593.0g	0%
Saturated Fat 96.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 953.6mg	0%
Sodium 3058.8mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 7.9g	0%
Total Sugars 7.9g
Protein 209.7g	0%

Vitamin D 53.8IU	0%
Calcium 636.5mg	0%
Iron 17.6mg	0%
Potassium 3239.7mg	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: 83.8%

Protein: 13.2%

Carbs: 3.1%