Slice the mushrooms(about 1cm thick), rub vegan oyster sauce, sesame oil, 5 spices, salt, sugar, 2 tbsp cooking wine evenly on the mushrooms and let them marinate for 30 mins.
Add fermented red beancurd sauce, 2 tbsp cooking wine, 1 tbsp maltose to a bowl, mix everything well until the maltose is completely dissolved, you can heat the sauce up for 30s first so the maltose is quickly dissolved.
Brush the sauce evenly on the dried tofu skin sheet(if the tofu skin is too dry and crispy, soak it first in water for 5 mins), take one big mushroom slice or 3 small slices, put in the middle of the tofu skin, wrap it up.
Heat up the pan/wok(medium-low heat), when it’s hot add oil, add the tofu skin wraps and put on the lid for about 2-3 mins in between so the msuhroom gets cooked, slowly pan fry the wraps until both sides are golden and crispy, take them out.
When the wraps are no longer so hot, cut them into pieces and serve them with plum sauce