Soak mushrooms in boiling water for 15 minutes or until soft. Strain. Slice mushrooms, throwing away rough stems, and set aside.
Whisk together soy sauce, sesame oil, gingerroot, and sugar. Spoon over tempeh in a bowl and let sit 30 minutes, stirring frequently.
Heat a cooking spray coated frying pan over medium heat. Pour in the eggs and cook over low heat until scrambled, separating into small pieces. Take eggs out of frying pan and reserve.
Place tempeh mixture in frying pan and heat over medium heat 2 to 3 minutes, stirring frequently. Whisk water and cornstarch and pour into frying pan. Add reserved mushrooms, bamboo shoots, and green onions. Let boil, stirring continuously until mixture is thick, about 1 minute. Whisk in egg and cook 1 minute.
To serve, spoon 2 to 3 teaspoons plum sauce on a Mandarin pancake and top with 1/3 cup tempeh and green onion. Roll up and enjoy!
Whisk together water and flour until crumbling. Form into a large ball. Knead on a lightly floured surface until smooth and satiny, about 10 minutes. Let rest, wrapped for 30 minutes.
Separate dough into 12 equal pieces and form in balls. Roll 2 balls into 3-inch circles. Spray 1 circle with cooking spray and top with remaining circle. Roll both circles together into a 6 inch circle being careful not to wrinkle dough when rolling.
Heat a cooking spray coated frying pan over medium heat. Cook dough circle until pancake blisters and is the color of parchment paper, flipping a few times. Take pancake out of frying pan and take apart 2 pancakes with a knife.
Continue on with same process until 12 pancakes are made.