First, sauté the cabbage: Heat a tablespoon of olive oil in a pan over medium low heat. Add ginger, cook for about 30 seconds. Then add the purple cabbage, 2 tablespoons of water and a pinch of salt. Cook for about 7 minutes.
Next, add the greens on top and give it a good stir. Cook an additional 2-3 minutes, until everything is wilted and tender. Cabbage should still be slightly crisp, yet tender. (If your pan is small, you can do this in batches).
Remove to a large bowl.
Meanwhile, steam the carrots. Place them in a steamer basket over a pot of boiling water and cover, allowing to steam for 4 minutes, or until tender.
Remove from heat, transfer to the bowl with the cabbage and greens. Mix everything well. Allow to cool before assembling the pockets.
While the vegetables are cooling, make the dipping sauce: Place all ingredients in a bullet blender and blend until smooth. (If using a standard size blender, continue to add water 1 tablespoon at a time to help it blend.)
To make the pockets, place a baking sheet in your sink and fill with hot water. Quickly submerge one rice paper sheet for about 3-5 seconds, until it becomes soft and translucent, but it should still hold its shape.
Transfer the rice paper to a cutting board and lay it out flat. Spoon about 1 cup of veggies into the center. Roll the bottom edge up over the veggies, then the two sides, and finally the top. Repeat with the other two sheets.
Refrigerate until ready to serve, and eat cold.