Vietnamese Shrimp And Pork Crepes

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup dried peeled yellow split mung beans

1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can)

6 tablespoons water

1 cup Asian rice flour (not from sweet or glutinous rice)

1/2 teaspoon sugar

1/4 teaspoon turmeric

1/4 teaspoon salt

1/4 cup Asian fish sauce (preferably Vietnamese nuoc mam)

1/4 cup fresh lime juice

1 1/2 teaspoons sugar

1/4 teaspoon minced garlic

1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste

1/4 pound boneless pork shoulder, trimmed

3/4 pound medium shrimp in shell (31 to 35 per pound), peeled

2 tablespoons Asian fish sauce

1 teaspoon packed light brown sugar

1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded

1 tablespoon vegetable oil

1 cup thinly sliced onion

1 cup thinly sliced mushrooms

1 tablespoon finely chopped garlic

1/4 teaspoon black pepper

4 teaspoons vegetable oil

6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed

1/4 cup chopped scallions

1 small head green or red leaf lettuce

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh basil leaves

1/2 cup loosely packed fresh cilantro sprigs

Lime wedges

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