Directions:
1. Cook Chinese mushrooms for 30 minutes. Dry them, cut off the legs and slice the hats.
2. Prepare BURGER MIX according to label instructions. Place the prepared mix in a frying pan, break apart with a fork and add finely diced onion and garlic. Brown on oil over medium heat until outside is crispy.
3. Chop the champignons into cubes, carrots into strips, add to the pan and cook for a few minutes.
4. Add Chinese mushrooms, 2 vEGGs, salt, pepper, cook for additonal couple of minutes.
5.Dip sheets of rice paper in hot water until softened.
6.Put some stuffing in the middle of each sheet, fold in the sides and roll.
7.Deep fry the spring rolls.
