Chinese Mung Bean and Rice Crêpes

Batter

• 10 oz/284 g husked mung beans
• 5 oz/142

1. Combine the mung beans and rice in a bowl, cover with the water, and soak until fully hydrated, overnight.
2. In a blender, purée the rice, mung beans, and soaking water into a very smooth batter. Reserve.
3. Deep-fry the egg roll wrappers in 375°F/191°C oil until very crispy, 30 seconds to 1 minute. Reserve.
4. Purée the Korean soybean paste and th