Where to buy 
Ingredients for 20 spring rolls:
- Packet of rice paper
- 1 package (150 gr) Shinoki mushrooms
marinade ingredients:
- 3 crushed garlic cloves
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
Vegetable strips to fill the rolls: strips of colorful red peppers, cucumber, red cabbage, cilantro stems or spring onions, crisp lettuce leaves, alfalfa sprouts or
Onion Spread:
- 2 spring onions
- 2 shallots or 1 small red onion
- 3 tablespoons fresh grated ginger
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Miso sauce for serving:
- 3 tablespoons dark or light miso
- 4 tablespoons honey
- 2 tablespoons sesame oil
- 1-2 tablespoons lemon juice
- 2 cloves of garlic
- 2-3 tablespoons water
- 2 tablespoons sesame seeds
Method:
Caramelize the mushrooms: mix the marinade ingredients, separate the mushrooms by cutting off the base root, put into the marinade and mix. Heat a small Teflon pan without oil (there is oil in the marinade) and fry the mushrooms for a few minutes until browned. Transfer to a dish, and arrange the vegetable strips around them, ready for rolling.
Prepare the onion spread: put all the ingredients into a food processor and process until smooth, then transfer to a bowl.
Prepare the miso sauce: process all the ingredients except for the sesame. Taste, adjust the seasoning, put into a serving dish and sprinkle with the sesame seeds.
Assemble the rolls: prepare a bowl with warm tap water, and a work surface covered with a clean towel. Dip the rice sheets into the water for a few seconds and spread them on the towel. Place a little onion spread, the vegetables and mushrooms on each sheet. Roll up into a little parcel, first from the bottom and then from the sides. Continue until all the fillings are used up. Arrange on a serving dish.
The damp rice sheets can stick, so it is important to keep them apart from each other.
Serve with the miso sauce on the side.
Bon appétit!
