crispy asian pork wraps
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These crispy asian pork wraps turned out incredible. Lately we have been loving Asian food! It has such aromatic flavours and bright colours. These lettuce wraps are no exception. We used soy curls to imitate fried pork as the base, coated in a tangy asian style sticky sauce. We topped them off with a carrot and cabbage slaw and crispy bean sprouts. With all the amazing meat substitutions available to the community today, its so easy to make the switch to a healthier cruelty free diet. If you haven’t tried using soy curls before, we definitely recommend it! They come dehydrated and it’s super simple to rehydrate them in water for about 10 minutes. Here’s another recipe where we used them!

crispy asian pork wraps

Both myself and Reyhan have never felt better after making the switch to a vegan diet. I’m a bit ashamed to admit that I was a heavy carnivore before educating myself on the health implications and environmental impact of such a diet. Reyhan and I both love to workout and live an active lifestyle ( when we aren’t binge watching Netflix ) so that is why I felt the need to consume so much protein. After a bit of research we learned that the plant based meat alternatives not only provided just as much protein, but were overall a healthier option. We hope recipes like these crispy asian pork wraps will help people see that a vegan diet is not only nutritious but delicious as well.

crispy asian pork wraps
These soy curls are such an amazing replacement for meat!


Recipe by plantbasedrelationshipCourse: APPETIZERS, LUNCH


Prep time


Cooking time




  • 2 cups of dehydrated soy curls

  • 2 cups of your favourite cabbage slaw mix

  • 1 cup of raw beansprouts

  • 1 tsp of soy sauce or coconut aminos

  • 1 tbsp of maple syrup

  • 1 tbsp of sweet chili sauce

  • 2 tsp of fresh grated ginger

  • 3 cloves of diced garlic

  • ½ tsp of sriracha

  • 1 tbsp of water

  • ¼ cup of vegan mayo

  • 1 head of fresh romaine lettuce

  • 1 tbsp of sesame oil

  • 1 tbsp of crushed peanuts for garnish


  • In a bowl add your soy curls and fill with water to rehydrate for 10 minutes.
  • While you wait, heat a large frying pan on medium low heat and add your sesame oil.
  • Once your soy curls have grown in size, remove from water and pat dry with paper towel. add them into the pan. You just want them to brown a bit and let the moisture in them dissipate.
  • Next, add your garlic and ginger to the pan and sauté for a few minutes before adding your soy sauce, maple syrup, chili sauce, sriracha and water to the pan. Mix well and make sure to fully coat your soy curls. The sauce will thicken and become sticky as it cooks down.
  • In a separate bowl mix your cabbage and carrot slaw with your vegan mayo.
  • Prep your romaine leaves and lay down some bean sprouts into the base of each wrap.
  • Once your soy curls are cooked and coated in sauce, remove from heat and let them cool for 5 – 10 minutes. We find when making lettuce wraps, intense heat makes the lettuce soggy so try to avoid that!
  • Scoop some of your soy curls onto the bean sprouts followed by your cabbage slaw.
  • Top with crushed peanuts for an extra crunch! Serve and enjoy.

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