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1
In a medium bowl, whisk the rice flour with the coconut milk, egg, turmeric, half of the scallions and 1/2 teaspoon each of salt and black pepper.
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2
Whisk in enough tepid water (about 1 cup) for the batter to resemble thin pancake batter.
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3
In a small bowl, whisk the fish sauce, sugar, vinegar, lime juice, Thai chiles and 2 tablespoons of water.
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4
Add one-third of the chopped red onion, and half each of the garlic and ginger.
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5
Stir in the carrots.
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6
In a large skillet, heat the 2 tablespoons of vegetable oil.
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7
Add the remaining onion, garlic and ginger and cook over moderately high heat until softened, about 5 minutes.
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8
Add the pork, season lightly with salt and pepper and cook over high heat, stirring occasionally, until browned and cooked through, about 8 minutes.
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9
Stir in the remaining scallions.
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10
Transfer the pork to a bowl and keep warm.
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11
Preheat the oven to 250.
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12
Brush a small nonstick skillet or crepe pan very lightly with oil and heat until very hot.
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13
Pour in about 3 tablespoons of the crepe batter and swirl the pan to coat evenly with the batter.
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14
Cook over moderately high heat until the edge is just turning brown and the crepe is nearly set, about 1 minute.
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15
Drizzle a few drops of oil around the edge and flip the crepe to cook the other side, about 20 seconds.
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16
Turn the crepe out onto a baking sheet and keep warm in the oven; repeat with the remaining batter to make 7 more crepes.
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17
Transfer the crepes to a platter along with the lettuce leaves, sprouts and herbs.
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18
Serve alongside the pork, with the chopped peanuts and carrot-chile sauce in separate bowls.
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19
Wrap the crepes and fillings in the lettuce leaves to eat.
