These crackly, turmeric-gold rice crepes get their signature crunch from a thin, coconut milk batter poured hot into the skillet and left to sizzle undisturbed until the edges turn deeply golden. Inside, seared cubes of tofu and browned shiitake mushrooms mingle with crisp bean sprouts for a filling that's savory, meaty in texture, and perfectly balanced against the crisp shell. Everything gets wrapped fresh in butter lettuce with mint and cilantro, then dunked into a tangy-sweet lime and chili dipping sauce that ties the whole plate together. It's an interactive, hands-on dinner built for sharing, and it happens to be a great fit for an egg free table since these pancakes rely on rice flour and cornstarch for their structure rather than any egg-based batter. Every component here — from the tofu to the herbs to the dipping sauce — is stuff you can name and see on the plate, no mystery ingredients required. Add this one to your regular rotation when you want something crisp, fragrant, and totally shareable.
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Whisk together the rice flour, cornstarch, turmeric, and salt in a large bowl. Pour in the coconut milk and water and whisk until smooth with no lumps. Stir in the sliced scallion greens. Let the batter rest for 15 minutes so the rice flour fully hydrates — it should be thin and pourable, similar in consistency to heavy cream.
While the batter rests, stir together the lime juice, vegan fish sauce, water, and sugar in a small bowl until the sugar dissolves. Stir in the sliced chili and minced garlic. Set the dipping sauce aside.
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