Cut all the vegetables into thin juliennes and place them in a large mixing bowl. Place the mushroom slices on a separate plate.
In a separate bowl, mix all the batter ingredients for a smooth, lump-free texture.
Pour the batter into the vegetable mixture and mix well so that each veg is covered in batter.
Heat about 3 tablespoons of oil in a pan over medium-high heat and place a greased pancake ring on the sides, inside the oiled pan.
Pour about 2 tablespoons of the vegetable batter into the hot oil and flatten the pancakes into a very thin, round shape with a wooden spoon. Put a slice of mushroom or two on top and gently tighten with a spoon. Fry for about 5 minutes on 1 side or until golden.
Gently detach the pancake from the ring with a spatula. Turn the pancake over and fry on the other side for another 7 minutes until golden and crispy on both sides and the dough is completely cooked. Can be turned again if the pancake is not completely golden.
Transfer the pancakes to a plate with a paper towel.
Mix all the sauce ingredients in a small bowl. Dip each piece in a soy dip and eat. Bon apetite!