Blend the bread sauce mix, milk, eggs, rice flour spinach using a hand blender, and leave to stand in the fridge for ten minutes.
Meanwhile, cook the asparagus and mushrooms on a griddle pan until soft.
Heat up the oil and pour in about 3 tbsp of batter. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. Cook until the pancake is hard on the bottom side and is able to be tossed. Then cook on the other side until the pancake is golden brown.
Repeat the process for the remaining batter and set the pancakes aside.
Fill the pancakes with a layer of mushrooms, asparagus and cheese. Fold up and serve.
