Preheat the oven to 200˚F (90˚C). Place a wire rack in a large baking sheet.
Divide the pork or turkey into 6 portions on a piece of parchment paper or on a plate.
Heat 1 tablespoon of vegetable oil in a 10-inch non-stick skillet over medium-high heat. Add one portion of the ground meat and season with salt. Cook, stirring and breaking up the meat with a wooden spoon, until it’s browned and cooked through, about 1-2 minutes. Reduce the heat to medium and spread the meat out over the bottom of the pan.
Give the crepe batter a good stir (the rice flour will settle to the bottom). Pour a scant ½ cup of the batter into the skillet, swirling it to evenly coat the bottom (the batter should should start to sizzle immediately). Sprinkle about ⅓ cup of the bean sprouts over one side of the crepe (if using). Cover the pan, leaving the lid slightly ajar to let the steam escape, and cook until the bean sprouts are slightly softened, about 2-3 minutes.
Uncover the pan and loosen the edges of the crepe with a thin spatula. Let the crepe cook until the bottom is golden brown and crispy, about 1-3 minutes longer (be patient and don’t fuss—the crepe will loosen from the pan once it’s browned). Slide the crepe onto the prepared rack, folding it in half (it’s okay if it breaks!). Place the pan in the oven to keep warm.
Repeat with the rest of the batter, stirring the crepe batter and adding another tablespoon of oil between each batch. Adjust the heat as needed (trust your instincts!).
Serve the crepes with lettuce leaves, mint, cilantro and the dipping sauce. To eat, tear off a piece of crepe and wrap it in a lettuce leaf with a few herbs, then dunk the bundle in the dipping sauce. HEAVEN!