Pan-Fried Rice Flour Crepes with Shrimp and Bean Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate Vietnamese banh xeo crepes made from rice flour and turmeric, filled with sautéed shrimp, bean sprouts, and herbs, pan-fried until crisp and golden. This vietnamese-inspired seafood ready in about 45 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 350 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: 25 min Cook: 20 min Serves 4 Vietnamese cuisine 350 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, 1/2 tsp salt, 1 cup coconut milk, and 1/2 cup water until smooth and slightly thin; stir in 2 chopped green onions and let batter rest for 15 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat; add half of 8 oz shrimp and sauté for 2-3 minutes until pink and cooked through, then push shrimp to one side of the pan.
  3. Step 3: Pour about 1/3 cup of the batter into the skillet, swirling to coat the bottom thinly and evenly; cook until edges start to crisp and bubble, about 2 minutes.
  4. Step 4: Scatter 1/2 cup bean sprouts over the crepe and fold it gently in half; cook for another 1 minute to warm the sprouts and finish crisping the crepe.
  5. Step 5: Slide the crepe onto a plate and repeat with remaining oil, shrimp, batter, and bean sprouts to make 3 more crepes.
  6. Step 6: Serve the banh xeo with fresh mint, cilantro, and lettuce leaves alongside 1/2 cup nuoc cham dipping sauce for wrapping and dipping.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Rice Flour Crepes with Shrimp and Bean Sprouts take to make?

Total time is about 45 minutes (25 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 Pan-Fried Rice Flour 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 Pan-Fried Rice Flour 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 Pan-Fried Rice Flour 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 Pan-Fried Rice Flour 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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