Spring roll sandwiches

Instructions

1. For the spring rolls, place the noodles and dried mushrooms in separate heatproof bowls, pour enough boiling water over the top to cover and allow to soak for 10 minutes for the noodles and 20 minutes for the mushrooms. Drain both, reserving the mushroom soaking liquid. Cut the wood ear mushrooms into thin strips and dice the shiitake caps (discard the shiitake stems). Cut the noodles into 2 cm lengths.
2. Heat a large frying pan over medium heat and add the oil. Fry the garlic and onion until fragrant, then add the carrot, cabbage and mushrooms and toss to combine. Use some of the reserved mushroom soaking liquid to moisten the mix if necessary. Add the salt, soy sauce, vegetarian oyster sauce, sugar and pepper and fry until the vegetables are softened and dry. Remove from the heat and allow to cool completely. Combine with the remaining filling ingredients and stir well.
3. Take a spring roll wrapper and lay about 2 tbsp of filling in a line near one corner. Roll toward the opposite corner, moulding the roll into a cylinder as you go, folding in the sides just before the centre of the wrapper. Seal the end of the roll with a small amount of water or beaten egg. Repeat for the remaining rolls. At this point you can freeze the spring rolls for serving later.
4. Heat the oil in a saucepan or wok to 170˚C. Fry the spring rolls in small batches for 6 minutes (fresh) or 8 minutes (frozen), turning occasionally until golden and crisp. Transfer to a wire rack to drain.
5. To serve, split the bread rolls vertically but not all the way through. Place a lettuce leaf inside. Drizzle the spring rolls with sriracha, then the mayonnaise and drop a spring roll on top of the lettuce. Serve hot.