Vegetable Spring Rolls
Crunchy and delicious, spring rolls are one of my very favorite forms of salad.
12 spring rolls (6 servings)
Ingredients:
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

Directions:
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