BANH XEO Wraps

Name: BANH XEO Wraps
Yield: 4 crepes
Ingredients: 1 2/3 cups rice flour (200 g); 1/3 cup all-purpose flour (50 g); 1 cup coconut milk (250 ml); 3/4 cup water (200 ml); 1 teaspoon ground turmeric; 12 oz pork shoulder (about 350 g); 16 large shrimp; 1 onion; 2 cloves garlic; Fish sauce (nuoc mam); Vegetable oil; Salt and pepper; Chopped chives; leaves Lettuce; Cucumber; leaves Mint; leaves Shiso; Spring roll dipping sauce; Red chili pepper (optional)

Kim_Cooking @lesplaisirs_2_kim

A Vietnamese crepe made with rice flour and coconut milk, filled with ground meat, shrimp, and bean sprouts. Here’s my version as a wrap.

Kim_Cooking @lesplaisirs_2_kim

A Vietnamese crepe made with rice flour and coconut milk, filled with ground meat, shrimp, and bean sprouts. Here’s my version as a wrap.

Saved

Ingredients

4 crepes

1 2/3 cupsrice flour (200 g)
1/3 cupall-purpose flour (50 g)
1 cupcoconut milk (250 ml)
3/4 cupwater (200 ml)
1 teaspoonground turmeric
12 ozpork shoulder (about 350 g)
16large shrimp
1onion
2 clovesgarlic
Fish sauce (nuoc mam)
Vegetable oil
Salt and pepper
Chopped chives
leavesLettuce
Cucumber
leavesMint
leavesShiso
Spring roll dipping sauce
Red chili pepper (optional)

Saved

Steps

1

Make the crepe batter by mixing the rice flour, all-purpose flour, turmeric, a pinch of salt, coconut milk, and water. Blend until smooth and let rest for 30 minutes at room temperature.
2

Chop the pork, slice the onion thinly, and mince the garlic. Sauté the 16 peeled shrimp in a skillet with a little oil for 1–2 minutes per side, then set aside.
3

Sauté the minced garlic in oil, then add the onion and chopped pork. Season with pepper and fish sauce, and cook for 15 minutes. Add chopped chives and set aside.
4

In a hot, oiled nonstick skillet, pour in a ladleful of batter. Cook for 2–3 minutes uncovered, then flip the crepe to cook the other side. Add bean sprouts and the cooked pork, cover, and cook for 2 more minutes.
5

Place the crepe on a cutting board, roll it up like a wrap, and cut into 3 pieces.
6

Arrange on a plate with 4 shrimp, lettuce leaves, mint, shiso, and cucumber slices. Serve with homemade or store-bought spring roll dipping sauce.
7

You can also fill the crepe with pork, bean sprouts, and shrimp, then fold it in half, as in the traditional recipe.