Mix all ingredients together and knead into a cohesive ball. Let rest for 30 minutes, while you prepare the filling.
For the filling:
Finely chop the bok choy and scallions. Mix together with the carrots and daikon. Stir in the sauce, making sure the vegetables are well-coated.
Pinch off dough into 1-inch balls. On a floured surface, roll out dough as thin as possible. Try to make it square-ish, as it is easiest to work from corner to corner. In the lower right corner, place a tablespoon of filling.
Roll up from the corner, then fold over each end.
When you get to the end, dip your finger in the water and brush across the edge of the dough. This will help it adhere and not open while cooking. Finish rolling and set aside on a plate. Repeat until you run out of dough or filling.
Heat a deep pan filled with an inch of vegetable oil over medium. (I used a wok.) Fry a few eggrolls at a time for 2-3 minutes on each side, or until browned and crispy. Remove with a slotted or mesh spoon to a paper-towel lined plate; continue through the rest of the eggrolls.
Serve with your favorite dipping sauce or as a stir fry side.
Leftovers can be frozen and reheated in a 350-degree oven for 10 minutes.