Bánh Xèo Rolls recipe - ingredients, nutrition and when to eat it
Bánh xèo rolls are made by wrapping a crispy Vietnamese savory pancake in lettuce and herbs.
Bánh xèo rolls are made by wrapping a crispy Vietnamese savory pancake in lettuce and herbs. The richness of shrimp and pork, the crunch of mung bean sprouts, and the tangy lime sauce come together well, making this a light and pleasantly different choice for lunch or dinner.
World cuisine · 35 minutes to cook
Tips: Spread the batter thinly across the entire pan so the edges turn crisp.
Tips: Add the mung bean sprouts at the end instead of cooking them for too long to keep them crunchy.
Tips: Don’t soak the rice paper for too long; take it out while it’s still slightly firm so it’s easier to roll.
Tips: Adjust the sauce’s tanginess with the amount of lime juice.
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Ingredients (1 serving)
- Rice flour — 50 g
- Shrimp — 5 pc
- Pork belly — 40 g
- Soaked mung beans — 20 g
- Mung bean sprouts — 50 g
- Onion — 30 g
- Green onion — 10 g
- Lettuce — 5 sheet
- Cilantro — 10 g
- Mint leaves — 5 g
- Rice paper — 3 sheet
- Rice flour — 5 g
- Turmeric powder — 1 g
- Water — 120 ml
- Cooking oil — 2 tsp
- Fish sauce — 2 tsp