250 g Rice flour
375 ml Water
1 tablespoon Vegetable oil, plus extra for cooking the pancakes
125 g Raw shrimps, peeled and deveined
100 g Pork fillet, minced
1 Shallot, finely chopped
125 g Bean sprouts

Serving :
Few pieces Lettuce leaves
1 Cucumber, deseeded and grated
1 sprig Mint leaves and coriander (cilantro) leaves
1 sauce bowl Nuoc cham dipping sauce

Whisk the flour and water together thoroughly in a bowl and leave to stand while you prepare the filling. Heat the vegetable oil in a wok and stir-fry the shrimps, pork, shallot and bean sprouts for 3 minutes until cooked. Brush a 20 cm frying pan, with a little oil and place over a high heat. Pour in enough batter to cover the bottom of the pan and tip any excess back into the bowl, Spread a thin layer of filling on to one half of the pancake, fold the other half over it and cook for about 5 minutes, until the bottom is crisp. Turn the pancake over and continue to cook for another one or two minutes, then remove to a plate. Continue until you have made all 8 pancakes. To serve, cut the pancakes into pieces and wrap each piece inside a lettuce leaf with the cucumber and a few herbs. Eat with nuoc cham dipping sauce.