Banh Xeo (Vietnamese crepes) with nuoc cham sauce

Crepe:

• 1 cup rice flour
• 1/2 cup self rising flour or more rice flour for gf version
• 1/2 teaspoon salt
• 1/2 teaspoon Turmeric
• 1/2 cup coconut milk
• 1 cup water
• 1 spring onion chopped finely
• oil for shallow frying

Filling: Mushroom

• 2 cups mushrooms chopped
• 1 Medium onion chopped
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chili powder

Filling: Veggie

• 1 cup cabbage chopped finely
• 1 cup carrots grated
• 1/2 cup spring onion chopped
• 1/2 cup cucumber chopped
• 3-4 teaspoons nuoc cham sauce

Garnish:

• Red leaf lettuce or leafy lettuce or mustard greens
• 2 cups bean sprouts
• 1/2 cup fresh mint
• 1/2 cup fresh basil thai or regular
• 1 cup cilantro leaves chopped

Nuoc Cham Sauce:

• 2 teaspoons sugar
• 1 teaspoon chili paste or a chopped thai red chili
• 2 Tablespoons vegan fish sauce i dint have this, so used 1 teaspoon soy
• 1-2 Tablespoons lime juice or lemon juice
• 1/4 cup water
• 1 clove garlic minced