Hoshay Sizzle

1. Pan fried the plant-based mushroom patty until crispy brownish and drain aside.
2. Heat up the pan, pour in the water, rice vinegar and sugar, stir it until sugar dissolved. Remove the heat and let it cool slightly.
3. Then stir it with fish sauce, lime juice, garlic, and carrot strip. Next, put inside the fridge at least 30 minutes.
4. Place the rice paper into the water and lay it on the plate.
5. Arrange plant-based mushroom patty strips onto the paper rice wrap. Topped up with cucumber, pickled vegetable, mushroom and salad vegetable. Wrap it and put inside the fridge up to 1 days.
6. After that, it’s ready to serve.

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

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