3/4cupasparagus, julienned blanched, (see Tips, below)
3/4cupcarrots, julienned, peeled
1/2cupEnglish cucumber, julienned
1/4cuppeanuts, finely chopped, toasted
8 - 10-inchrice paper, egg roll wrappers
Dipping sauce, optional (see Tips, below)
In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.
For the rolls:
In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tablespoons of the dressing and toss well. Divide the vegetables into 8 equal portions.
Working with only one rice paper at a time, submerse the sheet in hot water until pliable, which will take about 30 seconds. Place it on a work surface.
Spread one-portion of the vegetable mixture in a strip across the rice paper wrapper 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 the rolls under a damp cloth to stay moist because the wrappers tend to dry out quickly. Serve the rolls immediately with the dipping sauce below, if using, or refrigerate for up to 1 hour.
To make a wonderful dipping sauce:
In a small ramekin, combine the remaining dressing with 1/4 cup soy sauce and 1 tablespoon coarsely chopped peanuts.