INGREDIENTS:
Rice Crepe Batter:
- 300 grams rice flour
- 100 grams tapioca starch
- 900 grams water
- Pinch of salt
- 1 spoon of cooking oil
Rice Crepe Filling:
- 1 spoon of cooking oil
- 1 teaspoon of purple onion
- 30 grams ground textured vegetarian protein, soaked
- 50 grams vegetarian shrimp, cut into tiny cubes
- 1 white onion, cut up into tiny cubes
- 4 wood ear fungus, soaked until soft, then sliced into thin strip
- Some grated carrot
- 50 grams mung beans, cooked well
- 1 teaspoon vegetable seasoning
- 1 teaspoon vegan sugar
- 1 teaspoon vegan fish sauce
- Pepper
Sour & Sweet Vegetarian Fish Sauce:
- 300 gram coconut juice
- 2 spoons of grain sugar
- 2 spoons of vegetarian fish sauce
- 2 teaspoons of lemon juice
- Some crushed red chili pepper
PREPARATION:
Rice Crepe Batter:
- Combine the tapioca starch into the bowl of rice flour. Add a bit of salt.
- Pour this water into the flour. We stir to mix it well.
- Add in 1 spoon of cooking oil.
- Set aside for about 15 minutes.
Rice Crepe Filling:
- Turn on the stove and wait for the pan to heat up. Add in a spoon of cooking oil.
- After the oil starts bubbling, put in the purple onion, the ground textured vegetarian protein, vegetarian shrimp, white onion, wood ear fungus, and grated carrot. Stir fry it thoroughly. Add a little water.
- Add the seasonings: 1 spoon of vegetable seasoning, 1 spoon of sugar, vegetarian fish sauce, and pepper.
- And finally, put in the mung beans. Mix everything thoroughly. Then, turn off the stove. Pour this into a bowl.
Cooking Rice Crepe:
- First, brush a thin layer of cooking oil onto the serving plate. So that when we slide out the rice crepe it will not stick.
- For the first rice crepe, brush a thin layer of oil onto the pan. But with the following rice crepes, don’t have to brush on oil.
- Turn on the stove to medium flame, not too hot and not too cool. If it’s too hot, the batter will not evenly in the pan.
- Prepare the crepe like this: stir up the batter, pour a tablespoon of the mixture into the pan, making a thin, uniform layer.
- Cover the pan with a lid about 15 seconds. When the batter is transparent like this, then the rice crepe is done.
- Slide it out onto the serving plate, roll in the filling.
- Put the filling right inside like this. Place a stem of coriander Fold in the two sides first. Then, roll it up and place it onto a dish. Add lettuce, mint herbs, cooked bean sprouts. Put some slices of Aulacese vegan ham, and some pickled vegan sausage.
- We serve these Aulacese Translucent Rice Crepes along with sour & sweet vegetarian fish sauce.
Sour & Sweet Vegetarian Fish Sauce:
Mix well coconut juice, grain sugar, vegetarian fish sauce, lemon juice, ands ome crushed red chili pepper.
