Ingredients 100g dried black fungus, soaked for 30 minutes, drained; sliced into thin shreds. 20g mung bean vermicelli, soaked till “al dente”; drained and cut into roughly 4cm. 8 spring roll wrappers 1 tbsp olive oil ½ tsp salt 1 tbsp corn flour Extra oil for brushing   Instructions Preheat oven to 200C or heat […]