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1
To make the batter, put the rice in a bowl and add water to cover by 1 inch.
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Let soak for 3 to 4 hours.
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Drain the rice and transfer to a blender.
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4
Add the salt, turmeric, and water and blend for about 3 minutes, or until very smooth and lemony yellow.
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5
Pour the batter through a fine-mesh sieve positioned over a bowl and discard the solids.
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6
Set the batter aside for 1 hour to thicken; it should be the consistency of heavy cream.
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7
There should be about 4 cups.
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Meanwhile, make the filling.
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In a bowl, combine the pork, fish sauce, pepper, and 1/4 teaspoon each of the sugar and salt and use chopsticks to mix well.
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10
In another bowl, combine the shrimp with the remaining 1/4 teaspoon each sugar and salt and mix well.
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11
In a skillet, heat 2 teaspoons of the oil medium heat.
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Add the pork and saute for about 2 minutes, or until aromatic and just cooked through.
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Transfer to a small plate or bowl.
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Add the remaining 1 teaspoon oil to the skillet over medium heat, add the shrimp, and saute for 1 to 2 minutes, or until the shells are pink.
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Transfer to another small plate or bowl.
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Put the pork, shrimp, and other filling ingredients; the batter; and the oil next to one side of the stove.
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Put a wire rack on a baking sheet and place the sheet on the other side of the stove.
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For each crepe, heat 1 1/2 to 2 tablespoons of the oil in an 8-inch cast iron or heavy nonstick skillet over medium heat.
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Because the rice will have settled at the bottom of the bowl, give the batter a good stir with a ladle.
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Pour 1/3 cup of the batter into the skillet and swirl the pan to film the bottom thickly.
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The batter should sizzle, seize, and bubble.
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22
Visualize a line down the middle of the skillet and roughly arrange about 2 tablespoons pork and 3 shrimp on either side of the line.
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23
Drizzle a scant tablespoon of beaten egg evenly over the crepe, scatter 1 1/2 teaspoons of the scallions on top, and then place 1/4 cup of the bean sprouts on one-half.
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Cover and cook until the bean sprouts have wilted slightly, about 2 minutes.
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Remove the lid and continue to cook for 3 to 4 minutes to crisp the crepe.
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The edge will have pulled away from the skillet and be lifting upward.
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At this point, use a spatula to check underneath.
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It should be pockmarked, crispy, and without soft spots.
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If the crepe needs to cook a little longer, lower the heat and add more oil if necessary to prevent sticking.
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30
When the crepe is ready, use the spatula to fold it in half and transfer it to the rack to drain.
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(If the crepe is hard to fold, transfer it to the rack and fold it after it has cooled; it is okay if the spine breaks.)
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Adjust the heat as needed to ensure a hot, but not smoking, skillet.
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Repeat with the remaining batter and filling ingredients to make 12 crepes in all.
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34
When you are comfortable with the technique, you can try frying the crepes in 2 skillets at the same time.
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The crepes taste best straight from the skillet, but they will stay crunchy and tasty for 2 hours.
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36
Keep them on the rack until serving.
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37
Arrange the crepes on platters and serve with the vegetable garnish plate and dipping sauce.
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38
Pass around 1 or 2 pairs of kitchen scissors for diners to cut their crepes into manageably sized pieces.
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To eat, tear a piece of lettuce roughly the size of your palm, place a piece of the crepe on it, add cucumber slices and a few herb leaves, drizzle on a little sauce, and shape into a bundle.
