This dish is usually filled with pork belly and shrimp but when I make this dish I make it with other pork meat with less fat. Today I made it with mixed seafood that comes frozen you can find at asian markets and a bag of frozen small size shrimp I bought from Walmart. If you want to make it with pork and shrimp instead of seafood you can still follow this recipe just opt out the seafood mix.
VIDEO: If you want to watch a video on how I made these crepes and how I enjoy them rolled in rice paper please find a link at the bottom of this page 🙂
Ingredients For The Batter:
Banh Xeo Flour Mix 12oz bag
Coconut Cream of Coconut milk 1/2 cup
Water 2 1/2 cups
Green Onions 4-5 stalks chopped
Lets Get Started on the Batter:
In a mixing bowl combine the flour, coconut cream or coconut milk, and water together and stir until the flour dissolves. Cover the bowl with plastic wrap and place it in the fridge until ready.
Chop up the green onions and place it in the fridge until ready. (You will add the green onions to the batter right before you make the crepes).
Ingredients for the Filling:
Frozen Seafood Mix 1 bag bought from asian market
Frozen Small Size Shrimp 1 bag bought from Walmart
Small Size Onion halved and thinly sliced
Sea Salt 1/4 teaspoon
Fresh Black Pepper 1/4 teaspoon
Yellow Mung Bean (optional) (1/2 cup soaked overnight or a few hour before until soft)
Bean Sprouts 1 bag
Lets Get Started on the Filling:
Note: If you want to add the yellow mung beans you have to soak them overnight or a few hours before to soften them.
Wash the bean sprouts and drain them well.
In a pan on medium/high heat with 1 tablespoon of oil cook the seafood mix, shrimp, sliced onions, sea salt and black pepper for 8-10 minutes. Then place it in a bowl try not to pick up any liquid and put it to the side until you are ready to make the crepes.
Lets Make some Crepes:
Take the batter and the green onions out of the fridge.
Stir the green onions into the batter.
Heat up a medium size pan with about 2 tablespoons of oil.
Add the batter just enough to cover the pan. You might have to pick up the pan and roll it around to spread the batter.
Add some of the filling before the batter starts to set, then sprinkle the mung beans and add some bean sprouts.
Let the crepe brown and crisp up on the edges. You will see it start to crinkle around the edges.
Once you see the edges crisp up you can fold the crepe in half. Place it on a plate or baking sheet pan covered with foil and go on to making the next one. You will have to add some oil for each crepe you make so that it gets nice and crispy and doesn’t stick to the pan.
Red Leaf Lettuce
Any Asian Herbs you like
❤ I love eating my vietnamese crepes spring roll style 🙂 I roll it up with some lettuce, tear off half of the vietnamese crepes, add on some asian herbs and dip it in my yummy fish sauce dip.