Vegan Ban Xeo
Vegan Ban Xeo
Recipe of video of this will be up sometime in the future! Be sure to subscribe to my channel and hit that bell to stay updated! In the meantime, enjoy this tasty spread. I attached the video where I first introduced this recipe (my Evening Routine), which I provided at the bottom of this page :).
3/4 cup rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1 cup coconut milk
1/2 cup water
2 tablespoons vegetable oil, divided, or as needed
½ onion sliced
4 c sliced mushrooms
2 cups bean sprouts
Fresh basil leaves
Fresh mint leaves
4 lettuce leaves, or as needed
Mix rice flour, sugar, 1/2 teaspoon salt and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
Heat 1 1/2 tablespoon oil in a large pan over medium-high heat. Add onions and mushrooms; cook and stir until fragrant and slightly brown, 1 to 2 minutes.
Optional: preheat oven to 230F to add your finished ban xeo crepes you made while the others cook.
Turn down to medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot pan on top of your onions and mushrooms, swirling to coat the bottom. This should resemble a think crepe with onions and mushrooms cooked into it. Cook until batter looks set and edges start to brown, about 5 minute. On half of the crepe top with a generous handful of bean sprouts. Fold crepe over and if you opted to preheat your oven, slide onto an oven-safe plate.
Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
Serve lettuce, basil and mint leaves alongside filled crepes. Break off pieces of crepe, mint and basil and rollup in lettuce leaves to eat.
T H A N K Y O U
Thanks so much for watching and I hope you enjoyed. Leave any future video or recipe ideas you would like to see in the comments below!
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