Try this Vietnamese bánh xèo recipe, then check out our Vietnamese dumpling noodle bowl, Vietnamese-style chicken summer rolls and more Vietnamese recipes.

Also make our classic spring rolls, spanokopita spring rolls and vegan spring rolls.

This recipe is adapted from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu (£22, Hardie Grant).

Uyen says: "When we were little, my mum won many new friends when she brought a platter of her spring rolls to school or served them at our birthday parties. You can use Chinese wrapper paper to make these but I adore the crisp blisters you get with rice paper. These are a real treat when they are homemade, and loved by everyone. When frying in batches, keep the cooked rolls hot and crispy in the oven, or freeze the rolls and deep-fry from frozen."



  • 165g raw king prawns, shelled, de-veined, patted dry and coarsely chopped
  • 150g tin frozen or fresh crabmeat, as much moisture squeezed out as possible
  • 80g scallops, patted dry and roughly chopped (optional)
  • 125g parsnips, cut into thin matchsticks
  • 120g carrots, cut into thin matchsticks
  • 75g bean sprouts
  • 25g glass noodles, soaked in cold water for 10 minutes, drained and trimmed to 3cm
  • ½ tbsp maple syrup
  • ½ tsp mushroom or chicken seasoning
  • 2 spring onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • (about 22cm) 12 sheets spring roll rice paper
  • 1 litre sunflower or vegetable oil


  • 1 lettuce, leaves separated
  • coriander, Vietnamese coriander, mint and perilla


  • 2 bird’s-eye chillies, finely chopped
  • 2 cloves garlic, crushed
  • 3 tbsp caster sugar
  • 3 tbsp white wine vinegar
  • 4 tbsp fish sauce


  • STEP 1

    To make the dipping sauce, mix together all of the ingredients with 80ml of water.

  • STEP 2

    Combine all of the filling ingredients, except for the rice paper and oil, with a pinch of ground black pepper and a couple of pinches of sea salt in large bowl.

  • STEP 3

    Prepare a tray of warm water and dip a piece of rice paper in it for a second to moisten, then put it on a clean chopping board. Spoon 2 tbsp of the filling into the middle at the bottom. Wait a minute for the paper to soften. Fold in the two sides, then fold up the bottom flap. Using your fingers to secure the roll, push forward and tuck in as you roll towards the top of the paper, making sure it’s tight. Repeat with the remaining rice paper and filling.

  • STEP 4

    Put a pan or wok of oil over a medium-high heat until it reaches about 160C or until a cube of bread browns in 45 seconds. Deep-fry the rolls for 4-5 minutes, in batches if necessary, until golden brown, leaving space between the rolls so they don’t stick together. Serve with the lettuce, herbs (wrapped around the spring roll) and dipping sauce.

Learn about Vietnamese coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.

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