- 2 tbsp soy sauce 30 mL
- 2 tbsp sweet Asian chili sauce 30 mL
- ½ tsp toasted sesame oil 2 mL
- ½ tsp rice vinegar 2 mL
- ½ tsp minced garlic 2 mL
- ½ tsp finely chopped pickled ginger 2 mL
- ¼ tsp minced gingerroot 1 mL
- 2 cups shredded baby bok choy 500 mL
- ¾ cup julienned blanched asparagus 175 mL
- ¾ cup julienned peeled carrots 175 mL
- ½ cup julienned English cucumber 125 mL
- ¼ cup julienned mango 60 mL
- ¼ cup finely chopped toasted peanuts 60 mL
- 8 10-inch (25 cm) rice paper wrappers
- 3 cups hot water 750 mL
- Dipping sauce, optional
- Dressing: In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.
- In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tbsp (30 mL) dressing and toss well. Divide into 8 equal portions.
- Working with one rice paper at a time, submerse in hot water until pliable, about 30 seconds. Place on a work surface. Spread one-portion of the vegetable mixture in a strip across the lettuce leaf about one-third away from the edge closest to you, leaving about 1 inch (2.5 cm) on either side. Fold the edge closest to you over the filling and pull gently toward you to encase the filling. Fold the sides toward the middle, then continue to roll up tightly. Place rolls under a damp cloth to stay moist because the wrappers tend to dry out quickly, Serve rolls immediately with dipping sauce, if using, or refrigerate for up to 1 hour. Serve whole or for a small hors d’oeuvre, cut in half on the diagonal and place on a serving platter.