150 g chestnut mushrooms
35 g cornflour
1 star anise finely ground
4 spring onions
¼ cucumber peeled
6-8 rice paper wrappers
Salt and pepper
2 tbsp rapeseed oil
Cut the spring onions and cucumber into thin battons. I am not keen on raw onion, so I lightly cooked the spring onions, in 1 tsp oil, until soft.
Put the cornflour into a bowl, with the star anise and plenty salt and pepper. Quarter the mushrooms, add to the cornflour mixture and mix well.
Shake off any excess flour off the mushrooms and fry in the remaining oil, until crisp and golden.
Drizzle on some plum sauce, add cucumber, spring onions and mushrooms, fold the rice paper wrapper round the filling and enjoy.
I sometimes struggle to find rice paper wrappers, so another option is crisp iceberg lettuce leaves. I also like to serve a chilli dipping sauce on the side, to satisfy my love of spice.