Crispy, golden crepes made from a rice flour and coconut milk batter get their signature turmeric-yellow hue and irresistible crunch straight from the skillet, no gluten-based flours in sight. Inside, seared cubes of tofu and browned shiitake mushrooms mingle with crisp bean sprouts for a filling that's savory, umami-packed, and satisfying on its own. Each pancake gets folded into a half-moon and served alongside crisp butter lettuce, fresh mint, and cilantro for wrapping and dipping into a bright, tangy lime-and-chili sauce. The contrast between the lacy, crackly edges of the pancake and the soft, herb-packed lettuce wraps is what makes this dish so addictive bite after bite. It's a fantastic pick for anyone building a gluten free repertoire, since rice flour does all the heavy lifting for that classic sizzling crunch. Whether you're cooking for a crowd or just craving something interactive and fresh, this one delivers real Vietnamese street-food flavor without any compromise on texture.
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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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