Crispy Vegetable & Sesame Dumplings with Prune Sauce

Seed and finely chop 1 Thai red chile.

In medium skillet set over medium heat, heat 1 tbsp oil. Cook carrots and leek, stirring occasionally, for 2 to 3 minutes or until softened. Add bok choy, garlic, ginger and finely chopped Thai red chile; cook, stirring occasionally, for 2 to 3 minutes or until fragrant. Drizzle with 3 tbsp soy sauce and season with pepper; stir until coated.

Meanwhile, in blender, blend prunes, remaining soy sauce, sriracha and 3 tbsp water. If sauce is too thick, add more water 1 tbsp at a time to reach desired consistency. Transfer to small serving bowl, cover and refrigerate until ready to use.

Transfer sesame seeds to plate.

Fill large pie plate halfway up with water. Dip 1 sheet rice paper into water for a few seconds or until it becomes pliable, then transfer to cutting board. Transfer 1 heaping tbsp carrot mixture to center of rice paper. Fold rice paper over filling from the bottom, fold in the sides and roll up. Roll rice paper bundle in sesame seeds. Repeat with remaining rice paper sheets, carrot mixture and more sesame seeds.

In separate medium skillet set over medium heat, heat remaining oil. Cook dumplings, turning occasionally, for 3 to 4 minutes or until golden brown and crispy.

Thinly slice remaining Thai chiles and sprinkle over dumplings. Garnish with Thai basil and green onion. Serve with prune sauce.