First prepare and chop all the ingredients. I usually buy sauerkraut in a large jar because it keeps for ages . Take 250g and strain first, then chop into small pieces.
Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Clean them well, and trim off the stems with scissors. Tear them into small pieces, and put into boiling water. Cook for 3-5 minutes, strain and put aside.
Chop the onion thinly and sauté in coconut oil until translucent.
Add black fungus and fry on a medium heat for 5 minutes before adding the sauerkraut and turning to a high heat for 1-2 minutes. Once the sauerkraut starts turning golden, decrease to low heat and sauté for 10 mins. Add salt and pepper to taste.
Prepare your cashew pepper sauce simply by blending all ingredients together with 100ml water. It should have a smooth and creamy consistency.
In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Transfer wrapper to a flat surface. Add 1 tablespoon of the mushroom and sauerkraut mix in the middle.
Grab the rice paper edges and create a small pouch by wrapping the paper towards the top.