1

Grate, tear, or cut the mushrooms into small pieces.

2

Heat oil in a large pan over medium heat. Make sure the pan is large enough to accommodate all the mushrooms.

3

Add the mushrooms to the hot pan and cook for 4-8 minutes.

4

Add minced garlic, soy sauce, chili flakes, lemon juice, salt, and pepper to the mushrooms. Cook for another 4-8 minutes, adjusting the timing based on the heat of your pan and the thickness of the mushrooms. The mushrooms should turn golden and release their moisture.

5

Stir in sesame oil and fresh parsley, then turn off the heat.

6

Cook the rice according to the instructions. Add a drizzle of rice vinegar (or lemon juice) and sesame oil to the cooked rice.

7

Use a cheese slicer or a sharp knife to thinly slice the carrots into long strips. They should be approximately the length of the folded rice paper.

8

Thinly slice the spring onions lengthwise to match the length of the folded rice paper.

9

Soak a rice paper wrapper in lukewarm water until it becomes soft. Place it on a clean surface.

10

Fill the rice paper with the mushroom filling, cooked rice, carrot strips, and spring onions. Fold the rice paper closed, ensuring there are no air holes. Repeat with the remaining rice papers.

11

Sprinkle black sesame seeds on top for garnish.

12

For a crunchy variation, you can fry the Goi Cuốn in a thin layer of neutral oil until they become crispy.