- recipe -

Bok Choy Spring Rolls

Spring rolls are the perfect vehicle for your favorite veggies. For fun, fill separate bowls with shrimp, veggies and herbs — and let people customize and roll their own dinner (great for picky eaters!).

bok choy spring rolls

Makes nine spring rolls

  • 2 heads baby bok choy, finely sliced or shredded, washed and dried well
  • 1 cup grated carrot
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh mint
  • 1 cup chopped fresh cilantro
  • 9 rice spring-roll wrappers, 8 inches round
  • 8 ounces cooked shrimp or other protein (cooked tofu or chicken, for example)

Toss the bok choy, carrot, green onion and herbs together in a bowl. Heat water so that you can comfortably put your hand in it briefly, and then one at a time, dip the spring-roll wrappers into the water until softened. Place a moistened spring-roll wrapper on a plate or cutting board, arrange three to four pieces of shrimp in the center of the wrapper, and top with 1/2 cup of the veggie mixture. Roll up the spring roll just like a burrito and serve immediately with dipping sauce. (For a great peanut dipping sauce recipe, go to ELmag.com/saladdressings.)

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