Lace pancake with crab, mushroom and mung beans

Lace Pancake

140 g	Rice flour (Main)
250 ml	Coconut cream
3	Eggs, beaten
¼ tsp	Salt

Filling

145 g	Crab meat, lightly steamed
85 g	Oyster mushrooms, sliced and sauteed (Main)
30 g	Mung bean sprouts (Main)
2	Spring onions
½ piece	Fresh ginger, grated
2 cloves	Garlic, thinly sliced
8	Vietnamese mint leaves, julienned
1 Tbsp	Soy sauce
125 ml	Mayonnaise
¼ cup	Flour
2	Eggs, beaten

Directions

1. To make the pancakes, whisk together in a mixing bowl all the ingredients to make a smooth batter, then pour into a jug.
2. 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.
3. 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.
4. Start to roll then fold in the sides on an angle and continue roll up tightly.
5. Heat a deep fryer to 170C. Dip the rolls through the flour then the egg and deep-fry until golden.
6. Drain on absorbent paper and serve with Nuoc cham dipping sauce.