Vietnamese Recipes & Cuisines (Appetizers)

Hue Stuffed Pancake Recipe

Ingredients : Serves 8

5 tablespoon


55 g


Pancake batter

85 g

1/4 tsp


125 ml


Pancake Filling

7.5 g

1 clove

15 ml

125 ml

145 g

85 g

30 g

30 g

1/4 tsp

1/4 tsp

Oil (for frying)


Seasoned flour



Rice flour


Eggs, beaten

Coconut milk



Ginger, chopped

Garlic, chopped

Soy sauce

White sauce


Mushrooms, chopped

Green onions (scallions), chopped

Bean sprouts



Method :
  • Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.

  • Heat a little in an 8 in nonstick frying pan, add enough batter to coat the bottom.

  • Make pancakes in the usual manner until all batter is used.

  • Blend ginger, garlic, soy and white sauces.

  • Add crabmeat, mushrooms, green onions (scallions) and bean sprouts. Season to taste.

  • Place 1 tablespoon of the mixture on each pancake. Tuck in ends and roll like a burrito, so mixture doesn't escape.

  • Carefully roll each pancake in seasoned flour then in remaining beaten egg.

  • Deep fry until golden.

  • Serve on lettuce leaves, sprinkled with chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with finely sliced, seeded red chili pepper.

  • As a variation, use thinly rolled puff pastry or dough instead of pancakes.

  • Pancakes can also be filled and served without deep frying.

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