Vegetable Spring Rolls
Crunchy and delicious, spring rolls are one of my very favorite forms of salad.
12 spring rolls (6 servings)
4 cups bok choy, finely chopped or shredded
2 cups shredded carrots
2 scallions, chopped
2 tablespoons soy sauce
1 tablespoon grated fresh gingerroot (or ½ teaspoon ground ginger)
12 spring roll wrappers

Combine bok choy and all ingredients except wrappers in large bowl. Set aside.
Follow the directions on the spring roll wrappers to hydrate them. It’s usually some variation of filling a shallow baking tray with hot water, and placing a single wrapper in the water for 15 seconds or until just soft.
Remove the wrapper and gently lay it on a tea towel to blot any excess moisture. Fill with 1/2 cup bok choy mixture.
Fold the bottom of the wrapper up over the filling, then fold in the sides and make a neat roll.

Keywords: recipe, vegetable, heart-healthy, vegetarian, vegan, gluten-free (depending on what type of soy sauce you use.)
by Jennifer Motl, RDN