Banh Xeo Vietnamese Crisp Rice Pancakes with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Golden and crispy rice flour pancakes filled with succulent shrimp, crunchy bean sprouts, and fresh herbs, perfect for wrapping in lettuce leaves. This Vietnamese-inspired seafood recipe (gluten free), ready in about 40 minutes, layers rice flour, turmeric powder, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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 1/4 cups coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 12, peeled and deveined small shrimp
• 1 cup bean sprouts
• 3, sliced green onions
• 8 lettuce leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/2 cup Nuoc Cham dipping sauce

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1/2 tsp salt, 1 1/4 cups coconut milk, and 1/2 cup water until smooth and slightly runny. Stir in 3 sliced green onions.
2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 3 shrimp and cook for 1 minute on each side until just pink, then remove and set aside.
3. Step 3: Pour about 1/3 cup of the batter into the skillet and tilt to cover the bottom thinly. Immediately add 3 cooked shrimp and a handful of 1/4 cup bean sprouts on one half of the pancake.
4. Step 4: Cook for 3-4 minutes until the edges are golden and crispy, then fold the pancake in half and slide onto a plate. Repeat with remaining batter, shrimp, and bean sprouts, adding 2 tbsp oil before each pancake.
5. Step 5: Serve the hot Banh Xeo pancakes wrapped in 8 lettuce leaves with fresh 1/4 cup mint leaves, 1/4 cup cilantro leaves, and 1/2 cup Nuoc Cham dipping sauce for a fresh, vibrant bite.