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 Eight 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 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 center of rice paper. Carefully tuck in ends and roll rice paper to enclose vegetables completely. Gently press 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 dipping sauce: In a small bowl combine gf hoisin sauce, water, gf soy sauce, rice vinegar, sesame oil, red pepper flakes and minced ginger. Serve along side spring rolls.