Vegan Bánh Xèo
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Servings
4 servings
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Course
Dinner
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Cuisine
Vietnamese
Vegan Bánh Xèo
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the pancake batter
- 1 cup rice flour 140 g
- 2 tbsp cornstarch 18 g
- 1 tsp Turmeric ground
- 1/2 cup coconut milk full-fat; 108 g/125 mL
- 1 1/2 cups coconut LaCroix or coconut soda; 325 mL
- 1 tbsp vegetable oil plus additional oil for the pan
For the filling
- 2 green onions finely sliced
- 10 vegan shrimp sliced in half
- 1 king oyster mushroom washed and sliced thin
- 1/2 firm tofu sliced thin, block
- mung bean sprouts
For the wraps
- mustard greens or green leaf lettuce
- rice paper wraps
- nuoc mam cham vegan, for dipping
Instructions
- In a large bowl, whisk together rice flour, cornstarch, and ground turmeric.
- Add coconut milk, coconut soda (or coconut LaCroix), and vegetable oil and whisk until everything is combined. Stir in the sliced green onions. The batter should be very thin and runny.
- Preheat a pan and prep with 1 tsp of vegetable oil. (Do this before each pancake)
- Pan-fry the tofu, mushroom, and vegan shrimp slices and once fried on one side, flip, then add about 2/3 cup batter into the pan. Swirl quickly to cover the whole surface and a bit up the edges.
- Add a handful of mung bean sprouts on one half of the pancake and let cook for 3-4 minutes until the edges lift off the pan and the bottom is nice and crispy.
- The inside of the pancake should be cooked through, then gently fold in half and remove from the pan.
- Repeat until batter is used up!
- Serve in spring rolls with lettuce, or as lettuce wraps in mustard greens, dipping in the linked sauce above!
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