Bok Choy and Vegetable Spring Rolls

Ingredients

• Bok choy (2 cups, finely chopped)
• Carrots (1 cup, julienned)
• Bell peppers (1 cup, thinly sliced (any color))
• Cucumber (1 cup, julienned)
• Bean sprouts (1 cup)
• Fresh mint leaves (1/4 cup)
• Fresh cilantro leaves (1/4 cup)
• Rice paper wrappers (8 sheets)
• Ginger (1 tablespoon, grated)
• Garlic (1 clove, minced)
• Honey (1 tablespoon)
• Rice vinegar (2 tablespoons)
• Soy sauce (2 tablespoons)

Instructions

1. In a large bowl, combine the chopped bok choy, julienned carrots, sliced bell peppers, julienned cucumber, and bean sprouts. Toss gently to mix the vegetables evenly.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable.
3. Place the softened rice paper wrapper on a clean, dry surface. Add a small handful of the vegetable mixture onto the lower third of the wrapper.
4. Top the filling with a few mint and cilantro leaves for added freshness.
5. Fold the sides of the wrapper over the filling, then roll up tightly from the bottom to form a spring roll. Ensure the filling is secure and the wrapper is sealed.
6. Repeat the process with the remaining rice paper wrappers and vegetable mixture.
7. In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and grated ginger to create a flavorful dipping sauce.
8. Serve the spring rolls chilled or at room temperature, accompanied by the dipping sauce.