Combine rice flour, coconut milk, 3 eggs
and salt to make a pancake batter.
Heat a little in an 8 in nonstick frying
pan, add enough batter to coat the bottom.
Make pancakes in the usual manner until
all batter is used.
Blend ginger, garlic, soy and white
sauces.
Add crabmeat, mushrooms, green onions
(scallions) and bean sprouts. Season to taste.
Place 1 tablespoon of the mixture on each
pancake. Tuck in ends and roll like a burrito, so mixture doesn't
escape.
Carefully roll each pancake in seasoned
flour then in remaining beaten egg.
Deep fry until golden.
Serve on lettuce leaves, sprinkled with
chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with
finely sliced, seeded red chili pepper.
As a variation, use thinly rolled puff
pastry or dough instead of pancakes.
Pancakes can also be filled and served
without deep frying.
