Crispy Sweet Potato Pancake Lettuce Wraps Recipe

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Vincent Published: March 22, 2021 Modified: June 1, 2021

How To Make Crispy Sweet Potato Pancake Lettuce Wraps

Sweet potatoes and carrots are fried into crisp golden cakes to complete these delicious lettuce wraps. Serve with a savory and tangy dipping sauce!

Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes



For Nuoc Cham Dipping Sauce:

  • 1tbspsugar,plus 1 tsp
  • 2tbspresh lime juice
  • ¼cupwarm water,or as needed
  • 1tspunseasoned japanese rice vinegar,optional
  • 2tbspfish sauce
  • 1Thai or serrano chile,thinly sliced, keep seeds intact or, 1 to 1½ tsp) chile garlic sauce or sambal oelek, optional, good for heat
  • 1clovegarlic,minced, optional, good for pungency

For Pancakes And Garniches:

  • 3cupswhite sweet potato,(12 oz), grated, buy a one pounder for easy prep
  • 1cupcarrot,(3½ oz), grated, start from a 4 oz carrot
  • ½tsprounded fine sea salt
  • 3tbspgreen onion,finely chopped, lightly packed, green and white parts
  • ¼tspfreshly ground black pepper
  • 2tspfish sauce
  • 1tbspcornstarch
  • 3tbspwhite or brown rice flour,such as Bob’s Red Mill or all purpose flour
  • 1large egg
  • cupcanola,or other neutral oil
  • 1leaves from head of soft leaf lettuce,such as butter, boston, or red leaf
  • 8bushy sprigs mint,basil, or other soft leaf herbs
  • 12sprigs cilantro


Nuoc Cham:

  1. Combine 1 tablespoon of the sugar, 1½ tablespoons of the lime juice, and the water.

  2. Taste the limeade, and if needed, add the remaining 1 teaspoon sugar and/or 1½ teaspoons lime juice; dilute with water if needed. If there’s an unpleasant tart-bitter edge, add the vinegar to rounds things out.

  3. Finally, add the fish sauce to create a bold, forward finish. If desired, add the chiles and/or garlic. Set aside. This should yield ½ cup of nuoc cham and this can be made and refrigerated up to 8 hours before serving.


  1. In a large bowl, combine the grated sweet potato, carrot, and salt. Massage with both hands for about 1 minute until wet and squishy.

  2. Transfer the grated veggies to a piece of muslin or a non-terry dish towel, and wrap the veggies in the towel. Standing over the sink, firmly squeeze and twist to expel moisture.

  3. Dump the veggies into a dry bowl.

  4. Add the green onion, mixing with a fork to distribute well. Mix in the pepper, fish sauce, cornstarch, and rice flour. Add the egg, break it up with a fork, and mix well.

  5. Press the mixture down to compact it, and then divide into 8 portions like a pie using a ¼ cup measuring scoop.

  6. Warm a large nonstick skillet over medium heat, then add about 2 tablespoons of oil to film the bottom. Fry in two batches, 4 pancakes at a time.

  7. For each one, use a fork and fingers to scoop up the ¼ cup portions of the potato-and-carrot mixture (one wedge of the “pie”). Deposit into the skillet, spreading and flattening the mixture with the measuring cup bottom and fork to make a 3½-inch-wide pancake.

  8. Fry for about 3 minutes, until bits of the fringe-like edges are richly brown and crisp. Drizzle 2 to 3 teaspoons of oil on top of the pancakes, then wield 2 spatulas to carefully flip each one over. (The pancakes are delicate, so 2 spatulas are super handy.)

  9. Fry for about 3 minutes longer, until crisp and brown underneath. Cool on a rack. Fry the remaining batch.

To Assemble:

  1. Serve with lettuce, herbs, and sauce. Invite guests to build their own lettuce leaf wraps containing a piece of pancake (pass scissors or use forks/fingers to break up the pancakes into smaller pieces suitable for wrapping up) with 2 or 3 herb leaves and/or torn cilantro sprigs.

  2. Dip in the sauce and eat. These are really best the day they are made.


  • Calories: 344.84kcal
  • Fat: 19.92g
  • Saturated Fat: 1.85g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 12.06g
  • Polyunsaturated Fat: 5.58g
  • Carbohydrates: 37.74g
  • Fiber: 6.21g
  • Sugar: 9.65g
  • Protein: 5.68g
  • Cholesterol: 46.50mg
  • Sodium: 1048.35mg
  • Calcium: 110.31mg
  • Potassium: 680.25mg
  • Iron: 4.12mg
  • Vitamin A: 1056.37µg
  • Vitamin C: 13.21mg
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