Trim the roots of maitake and shimeji mushrooms, and separate them by hand. Cut baby scallops in half.

Heat butter in a frying pan, add mushrooms, and sauté until softened. Add baby scallops and cook over medium heat until warmed through.

Add soy sauce and a pinch of salt and pepper, stir briefly, and let the mixture cool.

Place the filling on spring roll wrappers, fold and seal the edges with a mixture of flour and water.