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1
Make crepe batter: Cover dried mung beans with water by 2 inches in a bowl and soak at room temperature, at least 30 minutes.
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2
Drain in a sieve, then rinse under cold water until water runs clear.
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3
Puree drained mung beans, coconut milk, and water (6 tablespoons) in a blender (mixture may appear curdled).
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4
Add rice flour, sugar, turmeric, and salt and puree until smooth.
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5
Transfer to a bowl.
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6
Make dipping sauce: Stir together sauce ingredients until sugar is dissolved.
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7
Make filling: Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch strips.
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8
Stir together pork, shrimp, fish sauce, and brown sugar.
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9
Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
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10
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about 3 minutes.
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11
Make a well in center of mixture and add shrimp and pork and stir-fry until shrimp turns pink, about 3 minutes.
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12
Transfer to a clean bowl.
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13
(Shrimp and pork will not be cooked through.
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14
).
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15
Cook crepes: Put oven rack in middle position and preheat oven to 200F.
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16
Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not smoking.
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17
Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet to coat bottom.
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18
Sprinkle one fourth of fresh bean sprouts over half of crepe, then stir filling and spoon one fourth of filling evenly on top of bean sprouts.
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19
Sprinkle one fourth of scallions on top.
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20
Reduce heat to moderately low and cook, covered, until edge of crepe begins to pull away from side of skillet (check occasionally), about 3 minutes.
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21
Reduce heat to low and cook crepe, uncovered, until underside and edge are crisp and golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will be fully cooked).
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22
Fold crepe over and gently slide onto a large rack on a large baking pan and keep warm in oven.
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23
Make 3 more crepes with remaining oil, batter, bean sprouts, filling, and scallions in same manner.
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24
Have each guest tear crepes in half and wrap each half in lettuce, then tuck in herbs.
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25
Serve with lime wedges and dipping sauce.
