Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce

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For the crepes:

1/4 cup dried split yellow mung beans

12 ounces coconut milk

1/2 cup water

1 cup rice flour

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon turmeric

For the Cilantro Lime Sauce:

4 cloves garlic

3 ounces fresh ginger, peeled and thinly sliced (a 1 1/2 to 2-inch piece ginger root)

3 tablespoons chili paste (blended hot chili peppers, garlic, oil and salt)

1/2 cup chopped cilantro with stems

1 cup soy sauce

Juice and pulp from 2 freshly squeezed limes

1/2 cup sugar

Salt and freshly ground black pepper

Table Salad:

10 leaves red leaf lettuce or green leaf lettuce

1 English cucumber, skin on, chopped

1 cup bean sprouts, trimmed of roots

1 cup mint leaves

1 cup Thai basil

1 cup cilantro leaves

1 cup rau ram leaves (Vietnamese cilantro)

1 cup chopped saw leaf herb (Ngo Gai, Thorny Coriander, or Tabasco parsley)

For the filling for Crepes:

3 cups bean sprouts

1 cup cilantro leaves

1 bunch scallions, minced