Directions

1. Cut the eggplant into lengthways quarters and slice them to 2-3 mm. Tear maitake mushroom into thin pieces. Mince garlic.
2. Put olive oil in a pan. Cook garlic until the aroma comes up. Add eggplant and maitake and cook at a medium heat until softened. Add salt and pepper to taste. Bring them to a tray and leave until cooled.
3. Dip the springroll skins in warm water and let them sit on a flat surface. Place 2 and vegan shred on the near side and the oba plant leaf on the far side to roll.
4. Place a weight on top, and cut into quarters.