Add the mushrooms to a pan, add a dash of water to simmer down, then add some soy sauce, a touch of honey, and sesame oil to caramelize.
Let the mushrooms cook down and cool once cooked.
Slice the cucumber slices and set aside, add some lukewarm water to a large plate, dip the rice paper in the water, drain the excess water, and place the rice paper sheet on a wooden board.
Add 2-3 slices of cucumber to the rice paper, then 2-3 tbsp of the mushrooms, fresh basil, and 1 tbsp of the ramen salad crunch. gently but quickly, fold over the edges of the rice paper, and roll up like a burrito.
Brush with a bit of sesame oil and a sprinkle of sesame seeds.
Mix the dipping sauce and serve alongside the spring rolls.
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Hope you love this super crunchy and flavourful recipe!!
