Vegan Vietnamese Banh Xeo Rice Paper Rolls – A Mouthwatering Masterpiece
Discover our vegan take on the traditional Vietnamese Banh Xeo Rice Paper Rolls recipe, a delightful fusion of flavors and textures that will leave your senses tantalized and your guests in awe. Serve these visually appealing and mouthwatering rolls for an unforgettable lunch or dinner experience.
Allergens
N/A
Ingredients
- 1 cup rice paper wrappers
- 2 cups coconut
- based banh xeo crepe batter
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 cup mint leaves
- 1 cup cilantro leaves
- 1/2 cup roasted peanuts, crushed
- 1 cup vegan fish sauce
- 1 lime, cut into wedges
- Salt to taste
Instructions
- Prepare the banh xeo crepe batter according to the package instructions or recipe. Set aside.
- Pour oil in a non stick pan and heat over medium heat. Pour 1/2 cup of banh xeo batter into the pan, swirling it around to create an even layer. Cook until golden brown, about 3 minutes. Transfer to a plate and let cool. Repeat for all crepes.
- Fill a large bowl with warm water. Soak rice paper wrappers for about 10 seconds until softened. Place on a clean surface.
- Assemble the rolls: On each soaked wrapper, add julienned carrots, cucumber, red bell pepper, bean sprouts, and a small amount of banh xeo crepe. Top with fresh basil leaves, mint leaves, and cilantro leaves. Roll up the wrapper tightly, encasing the fillings inside.
- Place the assembled rolls on a platter. Serve with vegan fish sauce, crushed peanuts, and lime wedges.
Chef’s Insight
Balance flavors by adjusting vegan fish sauce and salt to taste
Notes
Serve with cold beverages like coconut water or green tea for an authentic experience