Dairy-Free Vietnamese Crepe Omelet (Trung Trang)
A flavorful and hearty Vietnamese omelet cooked in a thin crepe-like wrapper, made dairy-free with a coconut milk base.
Ingredients
- 4 large Eggs
- 1/4 cup Coconut milk
- 2 tbsp Rice flour
- 1 tsp Fish sauce
- 2 tbsp Green onions, chopped
- about 113 g Ground pork
- 1/4 cup Shrimp, cooked and chopped
- 1/2 cup Bean sprouts
- 2 tbsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together eggs, coconut milk, rice flour, and fish sauce.
- 2Add green onions and mix well.
- 3Heat vegetable oil in a non-stick skillet over medium heat.
- 4Pour half of the egg mixture into the skillet, swirling to create a thin crepe-like wrapper.
- 5Add half of the ground pork, shrimp, and bean sprouts to one half of the crepe.
- 6Cook until the crepe is golden brown and the filling is cooked through, about 5-7 minutes.
- 7Fold the crepe in half and cook for another minute.
- 8Repeat with the remaining ingredients.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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