Vegan Bánh Xèo
Servings: 4 servings
Ingredients
For the pancake batter
- 1 cup 140 g rice flour
- 2 tbsp 18 g cornstarch
- 1 tsp ground turmeric
- 1/2 cup 108 g/125 mL full-fat coconut milk
- 1 1/2 cups 325 mL coconut LaCroix (or coconut soda)
- 1 tbsp vegetable oil + 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 block firm tofu sliced thin
- Mung bean sprouts
For the wraps
- Mustard greens or green leaf lettuce
- Rice paper wraps
- Vegan nuoc mam cham 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!