Slice the king oyster mushrooms into 1/2 inch thick pieces, then score each cross section with a criss cross pattern;

In an airtight container, mix together the miso paste, vegan fish sauce, coconut amino, flaxseed oil, white pepper, nori, and warm water, transfer the mushrooms into the marinade, close and let them marinate for at least 1 hour;

Once the mushrooms are ready, heat one tablespoon of cooking oil in a nonstick pan, sear the mushrooms in a pan for 3, 4 minutes until golden brown, flip, and sear the other side;

Dip a piece of rice paper in cold water for 2-3 seconds, add on the seared mushrooms and sprinkle on some scallions, roll it up;

Dip another piece of rice paper, and roll it up a second time, this is optional, I find double wrapping creates a thicker texture that better resembles cheung fun, if you like thinner wrappers you can also just do one layer;

Brush a little oil on a plate, transfer all the rice paper rolls onto the plate, steam for 5 minutes;

Serve hot with your preferred dipping sauce, enjoy!