Crispy Soya Pancakes with Hoisin Sauce

This is a brilliant (and fast) healthy alternative to the traditional recipe. Because you assemble each wrap yourself and pass dishes around, it’s also a very communal-style meal – a great conversation starter!

Serves 4


200g Soya Cutlets, drained and washed
1 tbsp sesame oil
1 tsp dark soy sauce
sea salt, to taste
2 tbsp five-spice powder
1/2 cucumber, seeds removed
1 bunch spring onions
2 packs pre-made pancakes
100ml hoisin sauce


Remove the cutlets from the sticks, wash and then pat dry the Soya Cutlets with a paper towel. Carefully cut each cutlet into 4 pieces. Place them in a bowl and rub each piece with salt, add the five-spice and toss the pieces so they are well coated.

Add the oil in a pan over a medium heat and cook the pieces of Soya Cutlets for 5 minutes. Gradually add splashes of soy sauce, turn them frequently until the pieces are brown and crisp. Remove from heat and transfer to a board. Shred the cutlets into pieces using two forks. Alternatively once the cutlets have cooled a little, use your hands to shred into small pieces.

The spring onions and cucumber is straightforward. Use half a cucumber that is deseeded and a bunch of spring onions and finely slice them lengthways into 2 inch long strips – as thin as you can!

As for the pancakes we would advise buying packets of pre-made pancakes which you can place in a steamer or microwave (in a traditional bamboo steamer if you have one) and slowly steam until nice and hot. Pop the hoisin sauce into a small dipping bowl.

Enjoy the ritual of spreading each pancake with hoisin sauce, loading generously with cucumber and spring onion, and then the soya ‘duck’. Roll it up and enjoy.

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