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RELATED RECIPES
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Crispy Rice Flour Crepes with Bean Sprouts and Mushrooms
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30 minutes
4
Adjust servings
Makes about 12 crepes
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
vegetable oil
white rice flour
granulated sugar
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
Substitutions
3
tbsp
plus more.
 
10
whole
medium to large, fresh, stemmed and caps julienned.
 
2
cups
1 1/2
cups
 
1
pinch
1-2 pinches.
 
1/2
cups
 
1
head
leaves separated.
 
2
whole
medium to large, peeled and finely julienned.
 
1
whole
peeled (optional), halved lengthwise, and thinly sliced.
 
 
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INGREDIENTS FOR: SWEET, SOUR, AND SPICY FISH SAUCE
Amount
Measure
Ingredient
 
1/2
cups
 
1/2
cups
 
1/2
cups
Freshly squeezed. Can use lemon juice also.
 
1
clove
Thinly sliced or minced.
 
1
whole
Stemmed, seeded, and thinly sliced or minced. Can use two if desired.
 
 
PREPARATION
MAKING THE FILLING
1.
Heat 1 tablespoon oil in a wok over high heat, and stir-fry the mushrooms until wilted, 1 to 2 minutes.
2.
Add the bean sprouts, lightly toss, and transfer to a plate to cool.
3.
Season lightly with salt and pepper to taste.
MAKING THE CREPE BATTER
4.
In a medium bowl, whisk together the flour, turmeric, coconut milk, and the remaining 2 tablespoons of oil until smooth.
MAKING THE CREPE
5.
Heat a crepe pan over medium-high heat, brushing it with oil.
6.
Add 1/4 cup batter, swirling the pan to distribute the batter across the surface of the pan evenly.
7.
Cook until set and crispy, 3 to 5 minutes.
8.
Once the edges start lifting up, the crepe is just about ready.
9.
Scatter a handful of stir-fried mushrooms and mung beans on one half of the crepe and fold over the other half, as you would when making an omlet.
10.
Slide onto a plate and garnish each crepe with freshly torn lettuce leaves and mint, carrots, and cucumber.
11.
Serve with Sweet, Sour, and Spicy fish sauce. Follow the steps for recipe "Sweet, Sour, and Spicy Fish Sauce", which is in the dependent recipes section to the right. Drizzle about 2 tablespoons of sauce over each crepe.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Only make as many crepes as there are guests, they are best served fresh.
2.
As your pan gets hot, you may have to sacrifice the first couple of crepes.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 876
Protein 32.5 g
Carbohydrates 136 g
Iron 0.39 mg
Fiber 20.9 g
Calcium 25.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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