I intended to make these delicate vegetarian spring rolls in the New York Times but instead made its cousin. Featuring bok choy and stir fry instead of kohlrabi and rice wrappers (neither of which I could find in the grocery store), it was delicious.
1. Boil some water and pour over rice noodles (i.e. Maifun rice sticks) in bowl. Follow package instructions - they should cook in about 20 minutes.
2. Meanwhile, stir fry the bok choy (rinsed and chopped) until limp and tender. Add shredded carrots towards the end.
2. Drain, press, and slice tofu, then sautee until golden-brown on both sides.
3. Drain rice noodles. Arrange above ingredients artfully, top with cilantro and drizzle with ume plum vinegar or soy sauce.