Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved . Set aside.should be consistency of thickened cream
inIn a mixing bowl toss mushrooms with olive oila pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cookingstages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool
For the rolls
Toss the noodles with a few spoonfuls of the sesame sauce until they’re well coated.
inPrepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a timeplace rice wraphot water for a few seconds until softened and then place rice wrap on damp paper towel.
inSprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushroomsa slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and foldthe edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.
Rice Paper Rolls
300g mushrooms, thinly sliced
1 tbsp olive oil
half a lemon (squeezed)
toasted sesame seeds
1 ripe avocado, sliced 5cm and tossed in lemon juice