Vietnamese Rolls

combine bok choy and salt in a collander-toss to mix well let stand for 20 minutes, rinse well, drain, and pat dry cut tofu into 1/2-inch thick slices combine soy, water, and cornstarch-mix well heat 1 tablespoon oil in a wok, over a high flame add carrots, bok choy, tree ears, bean sprouts, and bamboo shoots stir-fry for 2 minutes stir in soy mixture and tofu heat and stir until thickened remove from heat and cool place 1 tablespoon filling mixture onto a corner of a wrapper fold tip over filling, fold in sides, and rollup to seal repeat with remaining filling and wrappers heat oil in a wok to 375 degrees add 2 rolls and fry for 2 minutes turn and fry for 1 minute more remove to drain on a cooling rack and blot with paper towels lay a bed of lettuce leaves onto a serving platter arrange rolls on lettuce leaves serve warm, with assorted dipping sauces to the side