Vegan Spring Rolls

a half carrot Julienne the carrot and cucumber into 6cm strips. Cut the pineapple into 6cm pieces as well. a half cucumber pineapple (prepped) 80g 10 shiitake mushrooms After removing the stalks of the mushrooms, slice them into 0.5cm-thick pieces. a half block of tofu (200g) After cutting the tofu into finger-thick strips, place them on a paper towel to remove the excess water. a dash of olive oil salt to taste With a dash of oil in a pan, pan-fry the tofu, browning all the sides, sprinkling salt. With a dash of olive oil in a pan, sauté the shiitake mushroom. And add in the seasoning blend and boil down. 1.5 tbsp of soy sauce. 1 tbsp of cooking wine, 1.5 tbsp of sweet chili sauce, pepper to taste 5 tbsp of vegan mayonnaise, 3 tbsp of lemon juice, 1.5 tbsp of sugar 3 tbsp of peanut butter, 1 tbsp of vinegar, a half tbsp of ketchup a half tbsp of soy sauce, 1 tbsp of cornstarch syrup, a half tbsp of sugar, 1 tbsp of canned pineapple juice, a 1/3 tsp of paprika powder, salt to taste 10 rice paper sheets 10 Swiss chard leaves pickled red cabbage 100g a quarter of a red cabbage, 2 cups of water, 1tbsp of sugar 1 cup of vinegar, 1/2 tbsp of coarse salt, 1/2 tbsp of pickling spice sprout 100g