Thai wraps with crispy Oyster mushrooms

For the filling
*1 bag TUBF oyster mushrooms or larger shiitake (sliced into 1/4 inch pieces)
*2 medium carrots- shredded
1 ripe mango thinly sliced
Optional fillings: mint, cilantro, vermicelli noodles
For coating the oyster mushrooms
1/2- 1 can high fat coconut milk
1/2 cornmeal
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Optional: 2 tbsp unsweetened shredded coconut, Chilis
At least 1/2 cup high heat cooking oil (coconut or canola should do the trick)
For the wraps
Rice paper
Hot water (keep the kettle nearby as you'll need to replace water)
For dipping
Sweet Thai chili sauce or a peanut dipping sauce (not described below)
Warm your pan over medium heat with 1/2 cup oil. Mix the dry coating ingredients on a plate. In a bowl place coconut milk and coat the sliced mushrooms. Roll the mushrooms around in the the dry coating and fry (make sure the oil is hot enough before starting). Cook each piece for roughly 3 minutes and flip, cook for another 3 minutes. To check for readiness, mushrooms should be soft inside and the outside should be lightly brown and crisp. Set aside.
In a large deep plate pour warm water about 2/3 of the way full. Add the rice paper. It takes about 30 seconds for the paper to absorb enough water to roll. Add your filling and roll just like you would a tortilla.
Serve alongside your choice of dipping sauce.