Ingredients
Instructions
Prep ahead
- whisk batter: rice flour, cornstarch, turmeric, salt, coconut milk, water; rest 30 min; stir in sliced green onion.
- thinly slice pork and shrimp; rinse bean sprouts.
- prepare lettuce leaves, mint, cilantro for serving.
- mix nuoc cham dipping sauce.
- heat large nonstick skillet with lid.
Cooking steps
Sauté pork and shrimp in 1 tsp oil over medium-high 1 min until just pink.
Stir batter; ladle thin layer to cover pan; swirl quickly.
Scatter generous bean sprouts over half the crepe; cover skillet 1 min to steam.
Uncover; cook 3–4 min until edges lift and underside crisp, golden.
Fold crepe in half over filling; slide onto plate. repeat with remaining batter.
Serve hot with lettuce, herbs, and nuoc cham; diners wrap pieces in leaves and dip.
(active time ≈ 30 min | total ≈ 1 hr incl. batter rest)