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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried rice pancakes filled with succulent shrimp and crunchy bean sprouts, served with a tangy dipping sauce. This vietnamese-inspired snacks 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.

Prep: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Vietnamese Crispy 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 Pan-Fried Vietnamese Crispy 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 Pan-Fried Vietnamese Crispy 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 Pan-Fried Vietnamese Crispy 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.

What goes well with Pan-Fried Vietnamese Crispy Rice Pancakes with Shrimp and Bean Sprouts?

Vietnamese snacks 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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