Mix all batter ingredients in a bowl until smooth.

Combine all sauce ingredients in a separate bowl and stir until sugar dissolves.

Prepare vegetables by tearing lettuce, chopping cilantro, and mint into bite-sized pieces.

Heat half of the vegetable oil in a pan over medium heat. Cook pork and shrimp until fully cooked, season with salt and pepper, then set aside.

Clean the pan and heat the remaining oil. Pour batter into the pan and spread evenly. Once edges dry, reduce heat and add cooked filling and bean sprouts to one side. Cover and steam for 30 seconds to 1 minute.

Drizzle finishing oil around the edges and cook on medium-high heat until crispy. Fold the pancake and transfer to a plate.