This is almost a two‑for-one recipe; the fresh rolls are wonderful all on their own but the leftover marinade creates the perfect dipping sauce.

Dressing:
2 tbsp soy sauce   
2 tbsp sweet Asian chili sauce   
1⁄2 tsp toasted sesame oil   
1⁄2 tsp rice vinegar
1⁄2 tsp minced garlic   
1⁄2 tsp finely chopped pickled ginger   
1⁄4 tsp minced gingerroot

Filling:
2 cups shredded baby bok choy   
3⁄4 cup julienned blanched asparagus       
3⁄4 cup julienned peeled carrots   
1⁄2 cup julienned English cucumber   
1⁄4 cup julienned mango   
1⁄4 cup finely chopped toasted peanuts   
8 10-inch rice paper wrappers 
3 cups hot water   

Dressing: In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.

Filling: 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.