For the batter, combine the rice flour, egg, salt and turmeric in a large bowl. Slowly whisk in the coconut milk, avoiding lumps. Whisk in more coconut milk or water until it’s the consistency of pouring cream. If the batter thickens before you are ready to use it, you may have to whisk in more liquid. Set aside.
To make the filling, mix together all the veggies (remembering to reserve some of the spring onion) and herbs and set aside.
For the sauce, combine all the ingredients in a small saucepan, place over low heat and stir until the sugar and syrup have dissolved. Adjust the seasoning and heat to your liking.
To make the pancakes, heat a heavy-based frying pan over medium-high heat and add a little oil. Pour in about onequarter of the batter and swirl around to create a flat, thin crepe. Cook for about 1 minute until the underside turns golden brown, then flip and cook on the other side until it’s starting to change colour - about another minute. Remove from the pan, place on a plate and keep warm under a tea towel while you make the other three pancakes.
To assemble, place a pancake on each serving plate and to one side pile on a quarter of the veggies, then drizzle with some sauce. Roll up the pancake, then drizzle with some more sauce and scatter on the reserved spring onion to finish.
