Spring yep


and its fresh Mediterranean flavours





Ingredients (for 8 to 10 yeps) :

  • 100g (4 oz) of yep rice mix
  • 280 ml water
  • 10 cooked shrimp, peeled,deveined and cut in half
  • 100 g (4 oz) fresh soy sprouts
  • 8 à 10 leaves lettuce
  • 100 g ( 4 oz) rice vermicelli
  • 3 tbsp fresh cilandro
  • 3 tbsp fresh mint leaves
  • 1 tbsp sésam oil,
  • Salt and pepper
  • 1 teaspoon finely chopped peanuts.
  • 1 jar of prepared fish sauce




Spring yep

Cut the salad in strips. Blanch the soy sprouts.

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, dip in cold water.

Drain and grase sesame oil.

Stir the yep mix into water. Add a pinch of salt.

Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake).

Cook for 1 to 2 minutes . It is not necessary to cook it both sides.


Flip the yep on a lightly oiled plate. Let it cool down for a minute or 2 before handling .

Fill with lettuce, rice vermicelli, soy sprouts and 2 shrimp halves. Add cilantro, leaves mint and chopped peanuts, salt and pepper. Fold your yep in half or roll it.

Served spring yep with the fish sauce.


yep_ico_tips_small (1)

Do not fill too much to have pretty rollers, and to avoid tearing the rice cake. You can replace the peanuts by dry sesame, grilled in a frying pan





How to prepare a yep


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Share and enjoy our tasty rice crepes!




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