Ingredients (for 8–10 rolls):

• Oyster mushrooms – 200g, finely chopped

• Cabbage – 1 cup, shredded

• Carrot – 1 medium, julienned

• Capsicum – 1 medium, thinly sliced

• Onion – 1 small, finely sliced

• Garlic – 3 cloves, minced

• Soy sauce – 1 tbsp (use tamari for gluten-free/vegan)

• Vinegar – 1 tsp

• Black pepper – ½ tsp

• Salt – to taste

• Oil – 2 tbsp (for filling + frying)

• Spring roll sheets – 8–10 (use egg-free sheets for vegan)

Options:

• Veg → As is.

• Non-Veg → Add 100g minced chicken/prawns along with mushrooms.

• Vegan → Use egg-free spring roll sheets, tamari instead of soy sauce, and no animal protein.

Method:

1. Prepare filling

   • Heat 2 tbsp oil in a wok/pan.

   • Add garlic and onion, sauté for 1 min.

   • Add mushrooms (and chicken/prawns if non-veg). Stir-fry till cooked.

   • Add cabbage, carrot, and capsicum. Stir-fry 2–3 mins on high flame.

   • Add soy sauce, vinegar, salt, and pepper. Toss well.

   • Let mixture cool.

2. Assemble rolls

   • Place 2 tbsp filling on one corner of spring roll sheet.

   • Fold sides, roll tightly, and seal edge with flour-water paste.

3. Fry rolls

   • Heat oil for deep frying.

   • Fry rolls on medium heat till golden brown & crispy.

   • (For healthy version → air fry or bake at 200°C for 15–20 mins, brushing with oil).

4. Serve hot

   • With sweet chili sauce, schezwan chutney, or soy dip

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