Banh Xeo Chay: Crispy Vegan Vietnamese Crepes
A vegan version of the savory Vietnamese crepe, Banh Xeo, filled with mung beans, mushrooms, and bean sprouts. The advanced technique involves achieving the perfect crispiness and preventing sticking.
Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 1/2 cup Water
- 1 tsp Turmeric powder
- 1/2 tsp Salt
- 1/2 cup Mung beans
- 200 g Mushrooms (shiitake, oyster)
- 1 cup Bean sprouts
- 2 stalks Green onions
- 2 tbsp Vegetable oil
- 1/2 cup Nuoc Cham Chay (vegan dipping sauce)
- 1 head Lettuce leaves
- 1 cup Fresh herbs (mint, cilantro)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the mung beans in water for at least 4 hours or overnight. Steam until tender.
- 2In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the crepe batter. Let it rest for 30 minutes.
- 3Heat vegetable oil in a non-stick skillet over medium heat.
- 4Pour a ladleful of batter into the skillet and swirl to coat the bottom thinly.
- 5Add cooked mung beans, sliced mushrooms, bean sprouts, and green onions to one half of the crepe.
- 6Cover the skillet and cook for 5-7 minutes, or until the crepe is golden brown and crispy on the edges.
- 7Fold the crepe in half and slide it onto a plate.
- 8Serve immediately with lettuce leaves, fresh herbs, and Nuoc Cham Chay dipping sauce.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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