Exquisite Vietnamese Gluten-Free Lunch Box: Savor Mouthwatering Banh Xeo and Shrimp Spring Rolls

Allergens

Shrimp, Shellfish

Ingredients

• 150g rice flour (gluten
• free)
• 250ml coconut milk
• 400ml water
• 1 tsp turmeric powder
• Pinch of salt
• 3 tbsp canola oil, divided
• 2 cups lettuce leaves, torn
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 10 medium shrimp, peeled and deveined
• 150g bean sprouts
• 150g fresh mint leaves
• 150g fresh basil leaves
• 20 rice paper wrappers (gluten
• free)

Instructions

1. In a large bowl, whisk together the rice flour, coconut milk, water, turmeric powder, and salt. Set aside to rest for 30 minutes.
2. Preheat a non stick pan over medium heat. Brush with a thin layer of canola oil. Pour approximately 1/4 cup of the batter into the pan and swirl it around to form a thin, even layer. Cook for 2 3 minutes until golden brown and crispy. Flip and cook for another minute. Repeat until all batter is used, forming 6 8 Banh Xeo. Set aside.
3. In a separate pan, heat 1 tbsp of canola oil over medium heat. Add the shrimp and cook until pink and cooked through. Remove from heat and set aside.
4. Assemble the spring rolls: Place a rice paper wrapper on a flat surface. Dampen with water to soften. Layer lettuce leaves, carrots, bell peppers, shrimp, bean sprouts, mint, and basil in the center. Fold the sides of the wrapper inward and roll tightly into a cylinder. Repeat until all ingredients are used, forming 6 8 spring rolls.
5. Serve Banh Xeo alongside spring rolls, garnished with additional fresh herbs and dipping sauces.

Chef’s Insight

The combination of textures and flavors creates a truly unforgettable dining experience.

Notes

Serve with nuoc cham (Vietnamese dipping sauce) or peanut sauce for an added flavor boost.