Combine sauce ingredients in a bowl, stirring well, and set aside.

Combine quinoa and edamame in a bowl.

Heat oil in a non-stick frypan over high heat, add mushrooms and sesame seeds and stir fry for 5 minutes or until soft and browned and no moisture is left in the pan. Add teriyaki marinade and cook for 3 minutes. Remove from pan.

Working with one sheet of rice paper at a time, immerse the rice paper in a shallow bowl of warm water until the rice paper is just soft.

Lay the soaked rice paper sheet on a clean tea towel on a chopping board. Top with 1 heaped tablespoon of quinoa edamame mix, some teriyaki mushrooms, carrot and lettuce. Roll up, folding in the sides, cover and keep moist using a piece of damp kitchen paper and prepare the remaining rolls.

Serve rice paper rolls with dipping sauce.