Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce

Name: Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce
Ingredients: 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; 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; 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); 3 cups bean sprouts; 1 bunch scallions, minced