mung beans are commonly used in chinese cuisine, where they are called l dou (, literally "green bean"), as well as in japan, korea, india, thailand and southeast asia. in vietnam, they are called u xanh (again, literally "green bean"). they are generally eaten either whole (with or without skins) or as Bean Sprouts, or used to make the dessert "green bean soup". the starch of mung beans is also extracted from them to make jellies and "transparent/cellophane" noodles. in vietnam, the transparent wrapping of vietnamese spring rolls is made from mung bean flour. in filipino cuisine, meat is sauteed with garlic, onions, and bay leaves, then mung beans are added and cooked. mung batter is used to make crepes named pesarattu in andhra pradesh, india.