Bánh Xèo Chay (Savory Vietnamese Crepes - Vegan)

Ingredients

• 1 cup Rice Flour
• 1 cup Coconut Milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Salt
• 1 cup Dried Mushrooms, rehydrated and sliced
• 2 cups Bean Sprouts
• 1 cup Carrots, shredded
• 1/4 cup Green Onions, chopped
• 2 tablespoons Vegetable Oil
• 1 head Lettuce Leaves
• 1/2 cup Mint Leaves
• 1/2 cup Dipping Sauce (Nuoc Cham Chay - Vegan)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the crepe batter.
2. 2In a pan, sauté sliced mushrooms, bean sprouts, shredded carrots, and chopped green onions in vegetable oil until softened.
3. 3Heat a non-stick skillet over medium heat. Pour a thin layer of crepe batter into the skillet and swirl to coat the bottom.
4. 4Add the mushroom and vegetable filling to one half of the crepe. Fold the other half over to create a semi-circle.
5. 5Cook until the crepe is golden brown and crispy.
6. 6Serve the vegan bánh xèo with lettuce leaves, mint leaves, and the dipping sauce (Nuoc Cham Chay).

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