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Updated: Jun 10, 2021

A delicious traditional (but veganised!) Chinese recipe, this is bound to get your mouth watering!

For 4 servings.


  • Wraps - make your own thin pancakes or you can use pre-bought wraps. These are best steamed.

  • Half a head of cabbage sliced very very thinly

  • 6-8 pieces of black fungus, hydrated (Asian supermarket)

  • 3 spring onions sliced thin

  • 1/2 cake tofu, sliced in fine strips

  • pack of chicken free chicken (we use Sunfed) sliced thin (or 'Boar Free' bacon is good)

  • 2 tablespoons of kikkoman soy sauce (or tamari for gluten-free)

  • ⅛ teaspoon white pepper

  • ½ teaspoon of sugar or maple syrup

  • 2 tablespoon of chinese cooking wine (or substitute sherry or sake)

  • ¼ cup of peanut cooking oil

  • Hoison sauce for serving

Cooking Method

  • Begin by heating 1/3 of the oil in the wok or pan. When close to smoking hot add the tofu and chick free chicken and stir, allowing to brown slightly.

  • Lift from wok and set aside

  • Add remainder of the oil, heat, then add all the ingredients including the tofu mix you set aside.

  • Add seasoning, dialing up the heat as hot as you can, stirring and shaking wok. The high heat gives the dish a smoky flavor, if unable to cook with the high heat the flavors are still ok….

  • Grab your steamed or heated pancake and smear with a teaspoon of hoison sauce. Fill with the hot mix, roll up like a burrito and eat with your fingers!

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