Yield: 4 rolls + ½ cup sauce

# Servings: 4

Serving size: 1 spring roll and 2 tablespoons dippers

Rolls:

12 each	pre-cooked frozen shrimp, tail/skin-off, thawed, slice in half lengthwise
4 each	8-inch rice paper rounds
1 cup	bok choy, thinly sliced
1 cup	matchstick carrots, pre-shredded
½ cup	matchstick zucchini strips, or coarsely grated zucchini
½ cup	matchstick yellow summer squash strips, or coarsely grated yellow summer squash
½ cup	red bell pepper, de-ribbed, seeded, thinly sliced lengthwise
½ cup	cucumber, washed, seeded, thinly sliced lengthwise
1 each	scallion, thinly sliced lengthwise on the bias, green part only

Dippers:

1/2 cup	plain rice vinegar
2 tsp	fresh cilantro, chopped
1 tsp	fresh jalapeno, seeds and ribs removed for less heat
1 ½ tsp	honey
½ tsp	low-sodium soy sauce
¼ cup	fat-free plain Greek yogurt

Rolls

Place a double thick sheet of damp paper towels on a work surface. Place a shallow dish of water, wide enough to fit the rice paper rounds, nearby. Soak each sheet of rice paper in the water until softened then transfer to the paper towels
For each spring roll, arrange 3 shrimp (6 slices) crosswise just below the center fo the rice paper. Layer as follows ¼ of the total amount of bok choy, carrots, zucchini, yellow squash, red bell pepper, cucumber, and scallion
Tightly fold up the bottom side of the rice paper to enclose the filling, gently pressing to seal. Fold in the left and right sides, gently pressing to seal. From the bottom up, roll tightly. Transfer to a plate, with the seem side down. Repeat the process for the remaining ingredients
Cover the finished rolls with damp paper towels, and plastic wrap, and store in the fridge until ready to eat. Serve with dippers on the side
Enjoy!

Dippers