Crispy Vietnamese Crêpes With Shrimp, Pork And Bean Sprouts

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1/2 cup dried mung beans

1 cup unsweetened coconut milk, stirred before using

2 cups white rice flour

1 cup cornstarch

4 cups water

2 scallions, thinly sliced

1 1/2 teaspoons turmeric


Vegetable oil

3/4 pound boneless pork loin, cut into 1/4-inch-thick slices

3/4 pound medium shrimp—shelled, deveined and halved lengthwise

1 medium white onion, halved lengthwise and thinly sliced

3 cups bean sprouts

Red leaf lettuce and mint leaves, for serving

Sweet and Spicy Vietnamese Dipping Sauce

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