“Vegan Vietnamese Breakfast Banh Xeo Rolls with Spicy Dipping Sauce – Crispy Crepe Delight!”

Allergens

None

Ingredients

• 1 cup rice flour
• 1 cup coconut milk
• 2 cups water
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 6 ounces firm tofu, thinly sliced
• 1 cup bean sprouts
• 1/2 small onion, thinly sliced
• 2 cloves garlic, minced
• Fresh cilantro leaves, for garnish
• Crispy rice paper rolls, as needed

Instructions

1. In a large bowl, mix together the rice flour, coconut milk, water, vegetable oil, salt, sugar, and turmeric powder until well combined. Set aside to rest for 30 minutes.
2. Heat a non stick pan over medium heat. Add a ladle of batter and swirl it around the pan to create a thin, even layer. Cook for 1 2 minutes until the bottom is golden brown and crispy, then flip and cook for another minute. Transfer to a plate and cover with a towel to keep warm. Repeat until all the batter is used.
3. In a separate pan, heat 1 tablespoon of oil and sauté garlic until fragrant. Add onion slices and cook until translucent. Stir in the bean sprouts and cook for 2 3 minutes until wilted. Remove from heat and set aside.
4. To assemble, place a crepe on a flat surface and fill with tofu slices, cooked onion mixture, and fresh cilantro leaves. Roll up tightly and cut in half. Repeat for all Banh Xeo rolls.
5. Serve immediately with the spicy dipping sauce on the side.

Chef’s Insight

The balance of flavors in this dish is crucial - ensure the dipping sauce is not too overpowering to allow the Banh Xeo rolls to shine.

Notes

For best results, use fresh ingredients and high-quality rice flour.