Vegan Banh Xeo Savory Crepe
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 sprout
- Handful fresh cilantro
- 1 onion, sliced
- 1 cucumber, thinly sliced
- 2 tablespoons chopped scallions
Nuoc cham
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) vegan fish sauce
- 1/4 cup (55g) brown sugar
- 1/4 cup lime juice (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 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. Enjoy!
