5 tablespoon Oil (for frying)
2 Eggs
55 g Seasoned flour

Pancake batter
85 g rice flour
1/4 tsp Salt
3 Eggs, beaten
125 ml Coconut milk

Pancake Filling
7.5 g Ginger, chopped
1 clove Garlic, chopped
15 ml Soy sauce
125 ml White sauce
145 g Crabmeat
85 g Mushrooms, chopped
30 g green onions (scallions), chopped
30 g Bean sprouts
1/4 tsp Salt
1/4 tsp Pepper

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.