Vietnamese Crêpes

Name: Vietnamese Crêpes
Ingredients: 1 tbsp vegetable oil; 1 lb ground chicken; 1 None large carrot, cut into thin matchsticks; 1 None large zucchini, cut into thin matchsticks; 4 None spring onions, thinly sliced; 2 tbsp fish sauce; 3.5 oz beans sprouts, trimmed; 8 None crepes, frozen and thawed or fresh; 1/4 cup hoisin sauce; 1/2 cup roasted salted peanuts, chopped

10 ingredients

2 steps

Ingredients

1 tbsp vegetable oil
1 lb ground chicken
1 None large carrot, cut into thin matchsticks
1 None large zucchini, cut into thin matchsticks
4 None spring onions, thinly sliced
2 tbsp fish sauce
3.5 oz beans sprouts, trimmed
8 None crepes, frozen and thawed or fresh
1/4 cup hoisin sauce
1/2 cup roasted salted peanuts, chopped

Directions

1

Heat oil in a frying pan over medium heat, add ground chicken and cook for 5 mins or until browned. Add carrot and zucchini and cook for 2 mins. Add onion, fish sauce and bean sprouts. Season with pepper. Remove from heat, cover and keep warm.
2

Heat crepes, add ground chicken mixture and fold over to enclose. Combine hoisin sauce with 1 tbsp warm water then drizzle over crepes. Sprinkle with peanuts.