Banh Xeo Savory Vietnamese Rice Crepes with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 recipe, 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.

Ingredients

• 1 cup rice flour
• 1 tsp turmeric powder
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 12, peeled and deveined large shrimp
• 1/2 cup, soaked and cooked until tender mung beans
• 2 cups bean sprouts
• 3, sliced thin green onions
• 1/4 cup vegetable oil
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 8 large lettuce leaves
• 1/2 cup (prepared as per previous recipe) nuoc cham dipping sauce

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.