Vietnamese Crepes


  • 1/2 red pepper, julienned
  • 1 large carrot, julienned
  • 1/3 –1/2 long English cucumber, julienned
  • 3 green onions, thinly sliced (diagonally)
  • Handful of baby spinach, gently bunched up and sliced thinly
  • Sesame seeds
  • 50 gm chilled tofu
  • 10 tbsp rice flour / Chawal Atta
  • 10 tbsp corn starch
  • 15 tbsp water
  • 1 pinch salt



First, make the rice papers. Take 10 tbsp of Chawal Atta, add equal parts corn starch, a pinch of salt and mix it in the water. Whisk until the mixture becomes thick. Tightly cover a large plate with plastic wrap, and pour the mixture on top. Spread with the back of a spoon. Now microwave for 40-50 seconds at 500 W. Remove the plastic wrap from the plate. Hold the wrap upside down. Slowly remove the rice paper while holding the edges of the rice paper, and done.

Now let’s work on the filling. Add the finely julienned red pepper, carrot, and cucumber with the thinly sliced spinach and green onions. Cut your chilled tofu into thin strips and mix it in as well.

Find a nice clean space of counter to work on and get your sesame seeds and all of your prepped veggies.


Lay the rice paper straight out onto your work space. Let it sit for about 30 seconds to absorb any excess water, sprinkle some sesame seeds in the center of the wrap. Lay the julienned vegetables down in the middle of the wrap. Use approximately 1/5 of each ingredient per wrap. Take a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of onion.

Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.


Lift the side of the rice paper and gently pull it away from you over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Serve fresh!


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