1 cup cucumber, julienned 1 carrot, peeled and cut into 3 inch strips 1 red bell pepper, thinly sliced in long strips 2-3 green onions, cut in 1/2 4 bok choy leaves, cut in long strips 1 cup bean sprouts 8 (8-inch) round sheets of rice paper
Add cold water to a large, shallow dish to the depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand for about 2 minutes or until soft. Carefully remove the rice paper and place on a flat surface. Place a small amount of cucumber, carrot, red pepper, green onion, bok choy and bean sprouts in the center. Carefully tuck in the ends and roll the paper to enclose the vegetables completely. Gently press the seam to seal. Place seam side down on a platter (cover to keep from drying). Repeat procedure with remaining rice paper and vegetables. Slice each roll in half crosswise.
For the sauce, combine the gf hoisin sauce, water, gf soy sauce, rice vinegar, sesame oil, red pepper flakes and minced ginger in a small bowl. Serve as a dipping sauce along with the spring rolls.