For the lace pancake:
140g rice flour
250ml coconut cream
3 eggs, beaten
¼ tsp salt
For the filling:
145g crab meat, lightly steamed
85g oyster mushrooms or field mushrooms, sliced and sauteed 2 spring onions, julienned
30g mung bean sprouts
½ knob ginger, peeled and grated
Clove garlic, peeled and thinly sliced
8 leaves Vietnamese mint, julienned
1 tbsp soy sauce
¼ cup flour, sifted!!
2 eggs, beaten
To make the pancakes, whisk together in a mixing bowl all the ingredients to make a smooth batter, then pour into a jug.
Heat an omelette pan, drizzle in a little oil to coat the bottom and sides of the pan. Pour enough batter into the pan to make a thin pancake. Once sealed, flip over to seal opposite side and slide out on to a small plate. Cover to keep warm for wrapping.
To make the filling, fold all the ingredients together in a bowl.
Then lay out one of the pancakes on a damp tea towel and place a strip of mixture on one end. Start to roll then fold in the sides on an angle and continue roll up tightly. Heat a deep fryer to 170C.
Dip the rolls through the flour then the egg and deep-fry until golden. Drain on absorbent paper and serve with Nuoc cham dipping sauce.