Aero Kitchen› Wraps & Rolls
Japanese Tang OhWraps & Rolls⏱ 25 minServes 2

Japanese Tang Oh & Five-Spice Pork Spring Pancake Rolls

Five-spice minced pork and Aeroveg Japanese Tang Oh rolled into thin Cantonese spring pancakes with hoisin — a deeply aromatic wrap ready in 25 minutes.

Japanese Tang Oh & Five-Spice Pork Spring Pancake Rolls
Aeroveg Japanese Tang Oh has a faint, pleasant bitterness — the kind that comes from its chrysanthemum lineage — and it’s this edge that makes it such a natural companion to rich, soy-sauced pork. Rolled into thin Cantonese spring pancakes (the kind sold frozen at most Asian supermarkets), the wilted tang oh cuts through five-spice pork beautifully, giving each roll a clean, aromatic finish. This is the sort of meal Chinese-Singaporean households make on unhurried weekends — unfussy, genuinely good, and much faster than it looks.

Method

  1. Brown the pork. Heat oil in a wok or large pan over high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant. Add minced pork and cook, breaking it up with a spoon, for 4 minutes until browned throughout and beginning to crisp at the edges.
  2. Season the pork. Add hoisin sauce, oyster sauce, five-spice powder, soy sauce and sesame oil. Toss over high heat for 1–2 minutes until the pork is glossy, well-coated and aromatic.
  3. Wilt the greens. Add the Aeroveg Japanese Tang Oh and stir-fry for 1–2 minutes until just wilted. The chrysanthemum bitterness cuts perfectly through the richness of the pork. Remove from heat.
  4. Warm the pancakes. Heat a dry non-stick pan over medium-low heat. Warm each pancake for 20 seconds per side until soft and pliable. Keep covered under a clean damp cloth to stay warm.
  5. Assemble the rolls. Lay a warm pancake flat. Spread a thin smear of hoisin sauce down the centre. Add a generous spoonful of the pork and tang oh filling and roll tightly, folding in the sides as you go.
  6. Serve. Arrange on a plate, sprinkle with sesame seeds and serve with extra hoisin sauce on the side for dipping.
Aeroveg tip: Japanese Tang Oh has a subtle chrysanthemum bitterness that intensifies if overcooked. Aim for just 60–90 seconds in a hot wok — until the stems soften and the leaves turn deep, matte green. Any longer and the bitterness tips from pleasant to sharp, losing the contrast that makes these rolls work.