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Crispy Sweet Potato Pancake Lettuce Wraps
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Delicious Vietnamese sweet potato and carrot pancakes, perfect for snacks or meals when served in lettuce wraps. Versatile and satisfying dish for any mealtime.
Ingredients:
  • For the nuoc cham dipping sauce:
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 1/2 to 2 tablespoons fresh lime juice
  • 1/4 cup warm water, or as needed
  • 1 teaspoon unseasoned Japanese rice vinegar (optional)
  • 1 1/2 to 2 tablespoons fish sauce
  • 1 Thai or serrano chile, thinly sliced (keep seeds intact); or 1 to 1 1/2 teaspoons chile garlic sauce or sambal oelek (optional, good for heat)
  • 1 garlic clove, minced (optional, good for pungency)
  • For the pancakes and garnishes:
  • 3 cups (12 ounces) grated white sweet potato (buy a one-pounder for easy prep)
  • 1 cup (3 1/2 ounces) grated carrot (start from a 4 ounce carrot)
  • Rounded 1/2 teaspoon fine sea salt
  • 3 tablespoons lightly packed, finely chopped green onion (green and white parts)
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fish sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons white or brown rice flour, such as Bob’s Red Mill (or all-purpose flour)
  • 1 large egg
  • About 1/3 cup canola or other neutral oil
  • Leaves from 1 head of soft-leaf lettuce, such as butter, Boston, or red leaf
  • 6 to 8 bushy sprigs mint, basil, or other soft leaf herbs
  • 10 to 12 sprigs cilantro
Instructions:
  • Prepare the nuoc cham sauce by mixing 1 tablespoon of sugar, 1 1/2 tablespoons of lime juice, and water. Taste the limeade and adjust sweetness and acidity by adding 1 teaspoon sugar and/or 1 1/2 teaspoons lime juice as necessary. Balance any tartness with vinegar, then enhance the flavor with fish sauce. Optionally, include chilies and garlic. Set aside. Refrigerate the 1/2 cup of nuoc cham, which can be made up to 8 hours ahead.
  • Prepare the sweet potato and carrot: In a large bowl, mix the grated sweet potato and carrot with salt until they become wet and soft, about 1 minute. Place the mixture onto a muslin cloth or non-terry dish towel, wrap it up, and squeeze out the excess moisture over the sink. Transfer the squeezed veggies to a dry bowl.
  • Prepare the pancake batter by adding green onion, mixing it well with a fork, then adding pepper, fish sauce, cornstarch, and rice flour. Crack the egg into the mixture, break it up with a fork, and combine thoroughly. Press the batter down to compress it, then divide it into 8 portions using a 1/4 cup measuring scoop.
  • Cook the pancakes: Heat oil in a large nonstick skillet over medium heat. Scoop and flatten 1/4 cup portions of the potato-and-carrot mixture into 3 1/2-inch-wide pancakes. Fry for about 3 minutes until edges are brown and crisp. Flip carefully and fry for 3 more minutes until crisp and brown. Repeat with the remaining batter. Drain on a rack.
  • To enjoy the lettuce wraps, present the lettuce, herbs, and sauce. Encourage your guests to create their own wraps with a piece of pancake (break up into smaller pieces using scissors, forks, or fingers), 2-3 herb leaves, and torn cilantro sprigs. Dip in the sauce and savor. For the best experience, consume on the same day.

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