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Vegan Vietnamese Savory Crepe

Name: Vegan Vietnamese Savory Crepe
Cuisine: All World Cuisine
Ingredients: 2 cups rice flour; 2 tablespoons tapioca starch; 1/4 teaspoon turmeric; 1/2 teaspoon salt; 2 cups coconut milk; 1/4 cup water as needed; 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 soy sauce; 1/4 cup vegan fish sauce; 1/4 cup brown sugar; 1/4 cup lime juice

Quick & EasyVeganAppetizers & SnacksEasy MealsDairy-freeGluten-freeAll World CuisineVietnamese

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vegangotgame

1096 recipes

Ingredients

Batter

2 cups rice flour
2 tablespoons tapioca starch
1/4 teaspoon turmeric
1/2 teaspoon salt
2 cups coconut milk
1/4 cup water as needed

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 soy sauce
1/4 cup vegan fish sauce
1/4 cup brown sugar
1/4 cup lime juice

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 refrigerator.
Heat 1 tablespoon oil in a frying pan and add in 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 in 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 and transfer to a plate and serve with fresh lettuce, mint leaf, fresh cilantro and dipping sauce.