1. Wash and dry the salad leaves and herbs and set them aside.

2. Mix the dipping sauce ingredients together and decant into individual bowls.

3. To make the crêpe batter, put the frozen spinach into a blender with the water and blend until smooth.

4. In a mixing bowl, mix together the rice flour, coconut milk, sparkling water, spring onion, nutritional yeast and salt. Add the spinach blend and whisk together until smooth and the consistency of single cream.

5. Place all your prepped filling ingredients near the stove. Heat 1 tablespoon of the oil in a frying pan over a medium-high heat and fry a few slices of shallot until golden.

6. Using a shallow ladle, mix the crêpe batter well to ensure even consistency and pour in a thin layer, swirling the pan to get it covered to the edges. Add a handful of the courgette, kale, bean sprouts and chives, then cover the pan with the lid. Keep the steam in and allow to cook for 2 minutes.

These Vietnamese crêpes contain 9 plants and a load of fermented gut goodness