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Heat a splash of oil in a pan over medium heat
Add diced mushrooms and sauté until they begin to release liquid and soften
Add a little more oil, then add chopped garlic, grated ginger and green onion whites; sauté briefly until fragrant
Stir in soy sauce, vegetarian oyster sauce, brown sugar and rice wine vinegar; mix and cook for 30–45 seconds
Remove the pan from heat and fold in cabbage, carrot and basil; mix to combine
Prepare the dipping sauce: combine soy sauce, ginger juice, chopped green chilli, brown sugar and rice wine vinegar; stir until sugar dissolves
Heat a clean non-stick pan over medium, brush lightly with oil
Soak one rice paper sheet in water until pliable, lay it on the pan, add a thin even layer of the veggie filling
Soak a second rice paper sheet and place it over the filling, press gently and cook until the bottom is golden and crisp
Flip carefully and cook the other side until golden and crisp
Transfer to a board, slice if desired and serve hot with the dipping sauce