Crispy Sweet Potato Pancake Lettuce Wraps Recipe

Crispy Sweet Potato Pancake Lettuce Wraps Recipe

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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