Vegan Banh Xeo (Vietnamese Crepes

• Vegan
• Gluten free

• Produce

  • 1 stalks 2 green onions
  • 4 Asparagus, cut into 3 pieces
  • 200 g Bean sprouts
  • 1 Carrot
  • 2 tsp Chili paste or chili flakes or 1 fresh red chili
  • 1 handful Cilantro
  • 1 Cucumber
  • 4 cloves Garlic
  • 1 Lettuce, leaves
  • 1 handful Mint, fresh
  • 3 Radishes
  • 2 Shallots or half a small onion
  • 150 g Shiitake mushrooms, fresh

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1/4 cup Lime juice
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Red pepper
  • 1 cup Rice flour
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Liquids

  • 2 cup Water

Found on cilantroandcitronella.com

Description

Ingredients

• 1 cup rice flour
• 1 tablespoon cornstarch
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 3/4 cup coconut milk
• 1 cup water
• The stalks of 2 green onions, chopped (optional)
• (Just a guideline, use whatever veggies you like)
• 1 teaspoon oil
• 150 grams (5.3 oz) fresh shiitake mushrooms, sliced
• 2 shallots or half a small onion, diced
• 4 asparagus, cut into 3 pieces
• 200 grams (7 oz) bean sprouts
• 1 red pepper, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 3 -4 radishes, thinly sliced
• A handful of fresh mint
• A handful of cilantro
• Lettuce leaves
• 1/2 cup soy sauce
• 1 cup water
• 1/2 cup sugar
• 1/4 cup lime juice
• 4 cloves of garlic, minced
• 2 teaspoons chili paste or chili flakes or 1 fresh red chili, diced

Directions

• Mix together all the crepe ingredients in a bowl and let rest for at least 30 minutes. You can also mix it the night before and leave it in the fridge. Just be sure to warm it to room temperature before using.
• Mix together all the dipping sauce ingredients and stir well to dissolve the sugar. Set aside for the flavours to meld.
• In a small pan over medium heat add the 1 teaspoon of oil and gently fry the shiitakes and shallots or onion until beginning to brown. Add the asparagus, if using, and continue frying until the asparagus is crisp-tender and the shiitakes are lightly browned.
• Combine the shiitakes, shallots or onion, asparagus, red pepper, carrot, cucumber and radishes in a bowl and dress with 2 – 3 tablespoons of the dipping sauce.
• In a small- or medium-sized pan heat about a quarter teaspoon of oil over medium-high heat. Ladle a very small amount of the crepe batter into the pan and tilt the pan in a circular motion in order to coat the surface evenly. The crepe should be very thin and bubble up when it hits the pan. It’s ok if there are some holes in it. Sprinkle some bean sprouts over one half of the crepe and cover the pan with a lid. Allow to cook for about a minute or until the bottom begins to turn golden brown. Fold the crepe closed over the bean sprouts and remove to a plate.
• Continue making the crepes until you have enough for your meal. It’s better to eat them as soon as possible out of the pan when they are still crisp so only make as many as you need for the moment.
• Stuff each crepe with the veggie mixture and serve the crepes with lettuce leaves and herbs. You can stuff some herbs inside or cut the crepe into pieces and wrap in a lettuce leaf along with the herbs. Serve with the dipping sauce on the side.