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Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.
Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.