Filling:

1. In a wok or large flat-bottomed pan heat 2 tbsp of sesame oil.


2. Add Modern Crumble and stir fry for 7-10 minutes. When the crumble has developed colour and crisped up slightly remove from the pan and set aside.


3. Reduce heat to medium, add 1 tbsp of sesame oil.


4. Add cabbage, carrot, shitake mushrooms, garlic and ginger, season with salt and pepper. Cook for 6-10 minutes, until the cabbage has softened.


5. Add cooked Modern Crumble to the pan with the vegetables. Cook for 3 minutes.


6. Add hoisin sauce and coco soy. Stir to combine and cook for 1 minute more.


7. Allow the filling mixture to cool before assembly.

Dipping Sauce:

1. Combine rice wine vinegar, coco soy, sugar and sesame oil. Whisk to combine and dissolve the sugar.


2. Add sliced green onions to sauce, mix and reserve.

Assembly:

1. Boil water and put it into a large flat dish that the spring roll wrappers can fit into easily.


2. Submerge 1 spring roll wrapper into the water and allow to soften, about 30-45 seconds.


3. Carefully remove wrapper from the hot water and place it on a clean surface.


4. Take 3 tbsp of filling and place it in the lower middle portion of the softened wrapper.


5. Roll up the bottom of the wrapper over the filling, fold in the sides and continue to roll up to the top edge. Repeat with the rest of the filling.


6. Bring a medium sized pot of oil to approximately 350°F over high heat, then turn it down to medium high.


7. Add 1-2 assembled spring rolls to the pot at a time and fry for 4 minutes, turning over halfway, until puffed up and crispy.


8. Remove from oil, drain excess and serve with dipping sauce