To prepare, chop all vegetables into slices and have ready next to a clean, dry cutting board. I used a bit of sesame oil on a paper towel to wipe down the board and ensure the wraps don’t stick.
Fill a shallow bowl with water and dip one spring roll rice paper into the water, submerging for around 10 seconds. Shake lightly before placing on the clean cutting board. Spread a drizzle of sesame oil on the rice paper.
Add your vegetables! You can use what you love but today, I just used what I had in my fridge: basil, carrots, cucumber, and a little avocado.
I finished by drizzling on the juice of a lime— about 1/4 of a lime per spring roll and sprinkling on some everything but the bagel seasoning; you can make this at home by using sesame seeds, onion powder and garlic powder.
To wrap, roll up like a burrito, tucking in the left and right sides before finishing the roll.