Pan-Fried Vietnamese Crispy Rice Pancakes with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Crispy pan-fried rice pancakes filled with succulent shrimp and crunchy bean sprouts, served with a tangy dipping sauce. This Vietnamese-inspired snack recipe, ready in about 40 minutes, layers rice flour, water, turmeric powder 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 320 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 1/4 cups water
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 12, peeled and deveined medium shrimp
• 1 cup bean sprouts
• 2, thinly sliced green onions
• 1/4 cup vegetable oil
• 2 minced garlic cloves
• 2 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1/4 cup chopped peanuts
• 1/4 cup fresh mint leaves

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

Instructions

1. Step 1: In a mixing bowl, whisk 1 cup rice flour with 1 1/4 cups water, 1/2 tsp turmeric powder, and 1/2 tsp salt until smooth batter forms; let rest for 15 minutes.
2. Step 2: Heat a non-stick skillet over medium heat and add 1 tbsp vegetable oil. Pour 1/4 cup batter into pan, swirling to form a thin pancake about 6 inches in diameter. Cook for 2 minutes until edges crisp and golden.
3. Step 3: Add 3 shrimp arranged evenly on the pancake and sprinkle 1/4 cup bean sprouts and 1/2 sliced green onion on top. Cover and cook for another 2 minutes until shrimp are opaque and pancake is crispy underneath.
4. Step 4: Carefully fold pancake in half and transfer to a serving plate. Repeat with remaining batter, shrimp, and bean sprouts to make 4 pancakes.
5. Step 5: For dipping sauce, combine 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, and 2 minced garlic cloves in a bowl; stir until sugar dissolves.
6. Step 6: Serve pancakes hot garnished with 1/4 cup chopped peanuts and 1/4 cup fresh mint leaves alongside dipping sauce.