Thai Bok Choy and Beet Spring Rolls

What to do

Make the dipping sauce:

1. Combine all ingredients for the dipping sauce in a blender and process on high until smooth and creamy. Transfer to a bowl and set aside.

Prepare the noodles:

1. Rinse the kelp noodles well in a mesh sieve and drain. Mix the noodles with the tamari and maple syrup in a small bowl and let marinate for 30 minutes until they become slightly soft. Strain off some of the tamari and set aside while preparing the vegetables.

Prepare the bok choy rolls:

1. Cut and trim down the base of the bok choy leaves and separate the leaves – you will only use the large outer leaves that are able to be rolled. Some inner ones will be too small. Add 1 inch of water to a large saucepot and insert a steamer basket. The surface of the water should be underneath the basket. Bring the water to a boil and add the bok choy leaves to the basket. Cover the pot and reduce the heat to medium-high.
2. Steam the leaves for 3 to 4 minutes until the white stems are pliable and cooked through. Remove from steam and set aside to cool. Leaves should still be vibrant green, so be sure to not overcook.

Assemble the rolls:

1. Over a work surface, lay out the bok choy leaves so that the inside of the leaf is facing up. Place a small amount of the julienned beets, carrots, cucumbers, and bean sprouts at the top of the base portion of the leaf. Add a small dollop of the dipping sauce over the veggies and top with a tablespoon of the kelp noodles, a slice of avocado, and a couple leaves of mint. Roll the base part of the bok choy leaf over the filling and tuck it into the rest of the leaf and roll it up tightly. Repeat with the remaining bok choy leaves and ingredients. You may insert toothpicks into each wrap to keep them closed, if needed. Serve with the extra beet and chili-ginger dipping sauce on the side and enjoy immediately.