In a mixing bowl, whisk batter ingredients until smooth, similar to thin pancake batter. Heat a 6-7” non-stick pan, lightly oil with cooking spray and pour just enough batter to cover pan, lifting and turning to coat evenly. When crêpe sets (approx. 1 min), flip and cook 1 min more. Stack crêpes separated with wax paper to prevent sticking.
For filling, add eggs to a hot skillet and cook into a simple, flat omelet. Roll omelet onto work surface and cut into ½” slices. Set aside. Over med-high heat, add veg oil, ginger and garlic to large skillet; stir-fry for 30 sec until fragrant. Add pork; cook 2-3 min until no longer pink. Add bamboo, onion, carrot and bell pepper, and stir-fry until pork is done and veggies are tender-crisp. Remove from heat, toss with hoisin and black.
For assembly, spread a crêpe with sauce, lettuce and pinches of cucumber, sprouts, pork filling, tofu, omelet, more lettuce and roll up. Garnish with cilantro. Note: crêpes will tear if overfilled.
* Look for rice flour in the bulk section or baking aisle of your Market.