1 dozen (serving size: 1 vegetable roll and about 1 tablespoon sauce)

How to Make It

Step 1

To prepare rolls, combine mushrooms and boiling water to cover in a bowl; cover and let stand 10 minutes. Drain and thinly slice mushrooms. Heat vegetable oil in a small nonstick skillet over medium-high heat. Add mushrooms, ginger, and garlic; stir-fry 2 minutes. Remove from heat.

Step 2

Combine the mushroom mixture, bok choy, carrot, bean sprouts, green onions, and sesame seeds in a large bowl; set aside.

Step 3

Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface. Spoon about 1/3 cup vegetable mixture in center of sheet. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining rice paper and vegetable mixture. Slice each roll in half crosswise.

Step 4

To prepare sauce, combine hoisin sauce and remaining ingredients in a small bowl. Serve with rolls.

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