This is our summer version of spring rolls – these easy to use and find rice wraps make the perfect spring roll all year round. In the winter I like this version with cabbage and peanut sauce, but for summer this batch is easy to make, light and refreshing! If you’ve seen our video “How to Use Bok Choy”, we made a bok choy mango version that was delicious! I actually went to Greenstar in search of mangoes, but spotted local stone fruit instead. The addition of a little fruit pairs perfectly with the fresh, crunchy ingredients and light sauce. Rice spring roll wrappers are really easy to find – these are from Greenstar, you can also find them at Asian grocery stores and many supermarkets.
The most work you’ll do here is chopping up the vegetables into bite-size pieces. Grab a friend and this will be done in no time! In fact, these are great for a party, when I first started entertaining with friends our parties usually consisted of these rolls, vegetarian sushi, and drinks. Start by separating the bok choy leaves from the white stalks. You’ll cut the stalks into slivers and use the leaves in big, flat pieces or cut into strips. I used a vegetable peeler to shave the carrot because I like it that way, but cut it however you like!
Once you have your veggies prepped, set up a work area. You’ll need an inch of hot water in a pan, I keep this on the stove so I can re-warm if necessary. Clean counter space and a platter for the rolls. Soften a wrap in the water, then layer your veggies near the bottom of the wrap, fold the bottom up, sides in, then roll up. Repeat until finished! You’ve probably guessed by now that you can fill these with anything, and if you want them to be a little more filling try a protein like hard-cooked egg, grilled salmon, smoked tofu, grilled chicken, edamame. You can also fold in rice noodles or try adding a scoop of quinoa. The sauce is as simple as this meal, spiced up with a bit of minced hot pepper.
Bok Choy Summer Rolls
1 head bok choy
1 bell pepper
1 nectarine or peach
spring roll wrappers
1/4 cup soy sauce (gf if necessary)
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
1/2 seeded, minced jalepeno (optional)
Prep veggies. Peel and seed as necessary, slice into matchsticks, shave, etc.
Prepare spring rolls. Set up a work area near the stove with prepared vegetables. Heat an inch of water in a low, wide saucepan. The water should be hot, but not so hot you can’t dip your finger in. If it cools off, just reheat it. Place spring roll wrapper in water until softened. Place wrapper on clean countertop. Spread a bok choy leaf over the wrapper and top with a small stack of veggies. Fold sides in, then roll tightly. Place spring roll seam side down on a serving platter. Repeat for remaining wrappers.
Make sauce. Whisk together ingredients in a small bowl.
Serve at once or wrap in saran wrap until serving.
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