Preheat the oven to 200F (100C).

Heat a little oil in a 7″ (18cm) non-stick pan over medium heat.
Add the pancetta and cook until crispy (1 or 2 minutes).
Add the shrimp and stir until they turn pink.
Add the green onions, sambal oelek, and fish sauce.
Remove from the pan and set aside to cool.

In a medium-sized bowl, whisk together the rice flour, salt, and curry powder. Gradually add the coconut milk, whisking until smooth. Whisk in the sugar to dissolve.
Add the mint, then the cooled shrimp and pancetta mixture.

Heat the pan over medium heat.
Add about 1/2 tablespoon of vegetable oil, heat it, then pour in 1/2 cup (125ml) of crepe batter.
Quickly tilt the pan to cover the bottom.
If the batter does not spread, cook the crepe anyway.
Cook the crepe until it is well-cooked and the bottom is golden brown (about 2 minutes). Flip the crepe with a spatula or your fingers

Continue cooking the crepe for another 1 or 2 minutes and fold it onto a plate.
Keep the plate warm in the oven and repeat the process with the remaining ingredients. Serve with lime wedges.

* Note: If you can’t find light coconut milk, you can dilute regular coconut milk with water: add 60ml of water to 300ml of regular coconut milk.