Preheat oven to 400. Put coconut oil in deep baking pan and place in oven.
Boil the 6 cups water. Let cool a bit before using so you don't burn your fingers.
Chop bell pepper and bok choy.
Set up work station. This is important because the wet spring rolls wrappers get sticky quickly and you don't want to fiddle around too much.
Dip a wrapper into the water on all sides.
Pull wrapper out keeping it taught so it doesn't fold over and stick to itself.
Place wrapper on a plate. Sprinkle some pepper and by choy down the middle.
Layer 2-3 slices of cheese on top.
Time to roll it up. Start from one side and roll towards the middle. When you get to the middle, stop rolling and fold over top and bottom ends towards the inside.
Then continue rolling until you've reached the other side.
Set roll to the side. Prepare another spring roll wrap in the water, set it on a plate and RE-WRAP that first roll. (Double-wrapping these will help the cheese not melt out when you are baking them).
Repeat with all rolls and set them to the side.
Take out your baking pan. Place rolls inside, and CAREFULLY roll them around in the oil so they are fully coated. Bake for 25-30 minutes, turning over once. Bake until crispy and a bit browned.
While those are baking, make the sauce. Place al peanut butter and hoisin sauce into pan and stir over low heat.
Add water at times to thin out the sauce. Should look like a creamy caramel. Stir until melted, for about 3 minutes then turn off heat and cover until ready for use. Prior to serving, you may need to heat it up again and add some more water.
Please note that once out of the oven, the skin will start to crisp up even more. So when you think they are semi-crispy and done, just take pan out and wait 2 minutes to see how much more they crisp up to your liking.
Either way, wait about 2 minutes before removing them from pan. This will make it easier to take out. When taking them out, use tongs and a big spoon.