1. In a small bowl, mix together the warm water, fish sauce, sugar, lime juice, garlic, and carrot until the sugar dissolves. Set aside.
2. In a large bowl, whisk together the flour, salt, and water. Add the leek, carrot, scallion, cabbage, and jalapeño, and mix until combined.
3. In a large nonstick pan over medium heat, heat 2 Tbsp avocado oil, then place one sheet of dry rice paper down on the pan. Immediately add 1 cup of veggie batter onto the rice paper. Spread the batter with two spoons into one even layer the same size as the rice paper. Cook for 5-7 mins on the first side until golden brown on the bottom. (Lift up the corner with a spatula to check progress.)
4. With one hand, using tongs, lift the pancake out of the pan. With the other hand, place a piece of dry rice paper onto the pan. Quickly place the pancake filling side down on top of the rice paper in the pan (so rice paper is on either side of the filling). Cook for 1-3 mins until golden brown and crispy on the bottom, then remove the pan from the heat, transfer the pancake to a cutting board, cut into triangles, and serve with the sauce.
5. Repeat with the remaining two pancakes, adding 1-2 Tbsp of oil between each batch (enough for a thin coating of oil on the pan). Enjoy!
