Easy vegan spring rolls

Preheat the oil to 175°C/340°F.
Peel and roughly cut the ginger and garlic.
Roughly chop the mushrooms.
Make a corn flour slurry by mixing corn flour and water together. About a tablespoon of each.
Take the spring roll sheets out of the freezer and put a wet towel over them so they don't dry out.

If your blender is big enough, place all of the filling ingredients in a blender and mix until it's a smooth paste.
If not, do this in batches.

Take a spring roll sheet, add a bit of the mixed veggies.
Add around a tablespoon of the mushroom mixture.

Start rolling.
Fold in the sides, then start rolling from bottom to top.
Don't roll it all the way, brush a bit of the corn flour slurry on the edges to help them stick.
Then roll all the way.
Repeat this with all of the spring rolls.
You can look at my video to see how I do it!

Deep fry in the oil or 6 minutes or until the spring rolls are golden brown and crispy.