1 part coconut milk
2 parts rice flour
3-4 parts water
shredded vegetables, such as carrot, mushroom, daikon, scallions, etc.
fresh basil, cilantro, and bean sprouts, optional
This is almost like making an omelet and servings should be sized about the same.
Sautee shredded veggies over medium high heat until they just begin to soften.
While veggies are sauteing, combine coconut milk, rice flour, water and enough turmeric to make the batter a pale yellow. It should be about as thick as crepe batter.
Pour batter over veggies and turn heat down to medium.
When the batter has set and it begins to brown on the bottom, loosen the sides with a rubber spatula (use a heat proof one! lol) and flip over in half onto a plate, just like an omelet. This takes some practice so it might be good to start with a small skillet and work your way up.
You can fill the inside with bean sprouts if you like, but I normally don't. Serve it with lettuce leaves and fresh herbs, and wrap pieces in the lettuce leaves as you eat them. Ginger infused soy sauce makes a good dip, though I think traditionally this would be served with a fish sauce (yuck!).