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Stuffed Crepe...

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--Filling--
15 med. Shrimp (shelled & deveined)
5 Oz Pork (cut into thin slices)
4 clove Garlic (minced)
3 cup Mushroom (thinly sliced)
3 cup Beansprouts
1 large Onion (thinly sliced)
1 cup Cooking oil
1 head Green lettuce
1 bundle cilantro

Preparation:
1. In a large bowl, combine the batter ingredients and mix well with water until it has the consistency of milk like.  Refrigerate.   Prepare the Nuoc Cham.

2. In a bowl, combine the pork, shrimp, fish sauce, sugar, and garlic.  Mix well and marinade for 30 minutes.  In a container, combine the bean sprout, sliced onion, and mix well.

3. Using a non stick skillet or wok, bring 2 tbsps cooking oil to hot.  Stir the batter mix and pour 1/2 cup into the wok.  Quickly tilt the wok to help spread the batter into a thin pancake.  Place 1/6 of the vegetables, 1/6 of the pork, 1/6 of the shrimp on one half of the pancake.    Reduce heat to medium, cover the wok and cook for 5 minutes or until the pancake is crispy.

4. Uncover the wok, and carefully fold the pancake in half and  slowly transfer onto a platter.  Cover the patter to keep warm. Repeat the process until all the batter and filling are used.

5. To serve, each individual, using a piece of lettuce leaf, wrap a piece of the crepe along with filling and cilantro.  The bundle is dipped in Nuoc Cham and eaten out of hand.