Vegetarian Crispy Duck Wraps with Hoisin Sauce
Transform your dinner routine with these mouthwatering Vegetarian Crispy “Duck” Wraps with Hoisin Sauce—a plant-based twist on a beloved classic. Using young green jackfruit as a star ingredient, this recipe masterfully captures the savory, tender texture of shredded duck, with golden, caramelized edges achieved through a double-cooking process of baking and stir-frying. The wraps are brimming with vibrant flavors, thanks to an aromatic marinade of soy sauce, sesame oil, ginger, and garlic, and are perfectly complemented by fresh julienned vegetables like cucumber and carrot, delicate spring onions, and a bright pop of cilantro. Wrapped in soft Chinese pancakes and slathered with sweet, tangy hoisin sauce, these wraps are a delightful mix of crispy, fresh, and savory—sure to impress vegetarians and meat-eaters alike. Whether you're hosting a dinner party, looking for a fun meal idea, or craving a takeout-style treat at home, this 40-minute recipe delivers unbeatable flavor and texture.
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Recipe Information
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
Instructions
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.
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.
Preheat the oven to 400°F (200°C).
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.
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.
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.
Warm the Chinese pancakes according to package instructions.
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.
Roll up the pancakes tightly to enclose the filling, and serve immediately for best results.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 23.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 996 mg | 21% | |
*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.
