Makes nine spring rolls
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.)