Ingredients

• 2shiitake mushrooms
• Approximately 12 Swiss brown mushrooms
• 2-3 garlic cloves
• 4baby corn
• 4 slicesbamboo shoots
• Red chilli to taste
• Light soy sauce to taste
• Lemon to taste
• Salt and pepper
• 1 tbspeanut oil
• Extra oil for deep frying
• Rice paper roll wrappers
• Stems of bunch of coriander, blanched

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Method

• Soak shitake mushrooms in water for at least 30 minutes.
• Finely dice Swiss brown mushrooms.
• Finely chop garlic.
• Heat oil and fry garlic and mushrooms until soft and golden.
• Finely dice drained shitake mushrooms, baby corn and bamboo shoots. Add the garlic and mushrooms to mixture.
• Season with salt and pepper, soy sauce, squeeze of lemon and mix together - taste for seasoning.
• Place a teaspoon of mushroom mixture in centre of rice paper roll wrapper that has been pre-softened in hot water.
• Use blanched coriander stems to tie up wrapper around mushroom filling to form a pouch.
• . Snip off excess wrapper and stems to create money bag.
• Heat oil in saucepan until hot. Drop bags into hot oil and flash fry until wrapper puffs up and turns golden, making sure that bags do not stick together.
• Drain moneybags on absorbent paper. Garnish with slithers of red chilli for colour.

• Mix lemon, light soy and chilli to taste. This recipe has been written by an amateur chef and has not been tested by the MasterChef food department.