INGREDIENTS:
Rice Crepe Batter:
- 300 grams rice flour
- 100 grams tapioca starch
- 900 grams water
Rice Crepe Filling:
- 30 grams ground textured vegetarian protein
- 50 grams vegetarian shrimp
- 1 white onion
- 4 wood ear fungus
- 50 grams mung beans
Seasonings:
- 1 teaspoon vegetable seasoning
- 1 teaspoon sugar
- 1 teaspoon vegetarian fish sauce
- Salt
- Pepper
- Cooking oil
- 1 teaspoon of purple onion
- Crushed red chili pepper
