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Vegan Savory Vietnamese Crepe

Name: Vegan Savory Vietnamese Crepe
Cuisine: Vietnamese
Ingredients: 2 cups (270g) rice flour; 2 tablespoons tapioca starch; 1/4 teaspoon turmeric; 1/2 teaspoon salt; 2 cups (480ml) coconut milk; 1/4 cup water as needed, if batter is too thick; Lettuce; 400g pan-fried tofu; 1/2 cup purple cabbage, thinly sliced; 1/2 cup mung bean sprouts; Handful fresh cilantro; 1 onion, sliced; 1 cucumber, thinly sliced; 2 tablespoons chopped scallions; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) vegan fish sauce; 1/4 cup (55g) brown sugar; 1/4 cup lime juice (from 2-3 limes)

Skillet RecipeStir-fryVeganAppetizers & SnacksEasy MealsDairy-freeGluten-freeVietnamese

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Ingredients

Batter

2 cups (270g) rice flour
2 tablespoons tapioca starch
1/4 teaspoon turmeric
1/2 teaspoon salt
2 cups (480ml) coconut milk
1/4 cup water as needed, if batter is too thick

Fillings

Lettuce
400g pan-fried tofu
1/2 cup purple cabbage, thinly sliced
1/2 cup mung bean sprouts
Handful fresh cilantro
1 onion, sliced
1 cucumber, thinly sliced
2 tablespoons chopped scallions

Dipping sauce

1/4 cup (60ml) soy sauce
1/4 cup (60ml) vegan fish sauce
1/4 cup (55g) brown sugar
1/4 cup lime juice (from 2-3 limes)

Preparation

Mix together the batter ingredients and keep in the refrigerator for an hour. Add water if the batter is too thick.
In a small bowl, mix together the dipping sauce ingredients and keep in the refrigerator.
Heat 1 tablespoon oil in a frying pan and add the onion. Sauté until slightly browned.
Pour the batter, then tilt and rotate the pan so the batter is evenly spread. Lower the heat to medium before adding the fillings ingredients.
Cook until the edges are slightly crispy, then fold in half and cook for a minute or two.
Turn off the heat, transfer to a plate, and serve with fresh lettuce, mint leaf, fresh cilantro, and dipping sauce. Enjoy!