Bok Choy and Vegetable Spring Rolls

Ingredients

• Ginger (1 teaspoon, grated)
• Garlic (2 cloves, minced)
• Honey (1 tablespoon)
• Rice vinegar (2 tablespoons)
• Soy sauce (1/4 cup)
• Fresh cilantro leaves (1/2 cup)
• Fresh mint leaves (1/2 cup)
• Rice paper wrappers (12 sheets)
• Bean sprouts (1 cup)
• Cucumber (1 cup, julienned)
• Bell peppers (1 cup, thinly sliced)
• Carrots (1 cup, julienned)
• Bok choy (4 cups, thinly sliced)

Instructions

1. In a large bowl, combine the bok choy, carrots, bell peppers, cucumber, and bean sprouts.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable.
3. Place the softened rice paper wrapper on a clean surface. Add a small handful of the vegetable mixture onto the lower third of the wrapper.
4. Top with a few mint leaves and cilantro leaves.
5. Fold the sides of the wrapper over the filling, then roll up tightly from the bottom to form a spring roll.
6. Repeat with the remaining ingredients.
7. In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and ginger to make the dipping sauce.
8. Serve the spring rolls with the dipping sauce on the side.