Crisped Banh Xeo with Shrimp and Mung Bean Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vietnamese savory pancakes with a golden, crisp edge filled with succulent shrimp, tender mung beans, and bean sprouts, served with fresh herbs and dipping sauce. This vietnamese-inspired seafood ready in about 40 minutes pairs rice flour, teaspoon turmeric powder, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 teaspoon turmeric powder, 1 cup coconut milk, 1 cup water, and 1/2 teaspoon salt until smooth and no lumps remain. Let batter rest for 15 minutes.
  2. Step 2: Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add a handful of 1/2 pound peeled shrimp and cook for 1-2 minutes until pink, then add 1/2 cup cooked mung beans and 1/2 cup bean sprouts, cooking for 1 more minute. Remove filling and set aside.
  3. Step 3: Wipe skillet clean and add 1 tablespoon vegetable oil, then pour 1/3 cup batter into the skillet, swirling to form a thin, even crepe.
  4. Step 4: Immediately sprinkle chopped 2 tablespoons green onions over batter, and arrange cooked shrimp and mung bean filling on one half of the crepe. Cover with a lid and cook for 3-4 minutes until edges are crisp and golden.
  5. Step 5: Using a spatula, fold crepe over filling and slide onto a plate. Repeat with remaining batter and filling ingredients.
  6. Step 6: Serve hot with 1/2 cup nuoc cham dipping sauce, fresh mint, and cilantro leaves for wrapping and dipping.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Crisped Banh Xeo with Shrimp and Mung Bean Filling take to make?

Total time is about 40 minutes (20 min prep + 20 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 Crisped Banh Xeo with Shrimp and Mung Bean Filling?

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 Crisped Banh Xeo with Shrimp and Mung Bean Filling?

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 Crisped Banh Xeo with Shrimp and Mung Bean Filling 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 Crisped Banh Xeo with Shrimp and Mung Bean Filling?

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.

Related recipes