Banh Xeo Savory Vietnamese Rice Crepes with Shrimp and Bean Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp, golden rice crepes filled with juicy shrimp, mung beans, and crunchy bean sprouts, served with fresh herbs and dipping sauce. This vietnamese-inspired seafood ready in about 60 minutes pairs rice flour, turmeric powder, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/2 cups coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth and thin. Let batter rest for 30 minutes.
  2. Step 2: Heat a 10-inch nonstick skillet over medium-high heat and add 1 tbsp vegetable oil, swirling to coat.
  3. Step 3: Pour approximately 1/3 cup batter into the skillet, tilting the pan to spread it thinly and evenly. Cook for 1-2 minutes until edges become crisp and golden.
  4. Step 4: Quickly add 3 shrimp halves, 2 tbsp cooked mung beans, and a handful (about 1/2 cup) bean sprouts to one side of the crepe. Sprinkle 1 tbsp sliced green onions over the filling.
  5. Step 5: Cover the skillet and cook for another 2 minutes until shrimp are opaque and crepe edges are crisp.
  6. Step 6: Fold the crepe in half over the filling and slide onto a plate. Repeat with remaining batter and ingredients to make 4 crepes.
  7. Step 7: Serve each banh xeo with fresh mint leaves, cilantro leaves, lettuce leaves, and 1/8 cup nuoc cham dipping sauce for wrapping and dipping.

Equipment for this recipe

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Frequently asked questions

How long does Banh Xeo Savory Vietnamese Rice Crepes with Shrimp and Bean Sprouts take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Banh Xeo Savory Vietnamese Rice Crepes with Shrimp and Bean Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Banh Xeo Savory Vietnamese Rice Crepes with Shrimp and Bean Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banh Xeo Savory Vietnamese Rice Crepes with Shrimp and Bean Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banh Xeo Savory Vietnamese Rice Crepes with Shrimp and Bean Sprouts?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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