Heat up your skillet and water saute the onion until translucent, add the mushrooms, garlic and ginger, saute for 2-3 more minutes before adding the rest of the ingredients. Add a little bit of water if you need to keep it from sticking to the pan. Put the lid on to steam the vegetables just don’t let them get too wet. You want the mixture to be cooked but not soggy. The filling needs to cool down before you try to fill the rice wraps. I put the mixture in the fridge to hurry along that process. Once it is cool then proceed.

Dip one rice wrap at a time in the warm water, just dip it in, pull it out and let the excess water drip off. Place the rice wrapper on a clean cutting board, it will continue to soften as it sits there, add a scoop of cooled down filling, fold over the sides of the wrap, then start rolling it up, set aside and start making another.