Banh Xeo Vietnamese Crisp Rice Pancakes with Shrimp and Bean Sprouts

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

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 (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.

Prep: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Banh Xeo Vietnamese Crisp Rice Pancakes with Shrimp and Bean Sprouts?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Banh Xeo Vietnamese Crisp Rice Pancakes 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 Vietnamese Crisp Rice Pancakes 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.

Is Banh Xeo Vietnamese Crisp Rice Pancakes with Shrimp and Bean Sprouts gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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