Crispy rice-flour crepes get their signature golden hue from turmeric and a rich, coconut milk batter, then get filled with pan-seared tofu and browned shiitake mushrooms for a savory, satisfying bite. Bean sprouts add crunch inside the fold, while a tangy lime dipping sauce with fresh chili and garlic cuts through the richness. Piles of fresh mint, cilantro, and crisp butter lettuce turn this into an interactive wrap-and-dip experience that leans heavily on vegetables, legumes, and herbs. The whole plate is built around plant-forward proteins, good fats from coconut and cooking oil, and a produce-heavy finish, which makes it a natural fit for a Mediterranean-style way of eating. It's the kind of dinner that feels indulgent while still keeping things light, fresh, and vegetable-driven from batter to bite.
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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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