To prepare, chop all vegetables into slices, shred the carrots and have all ingredients ready next to a clean, dry cutting board.
Using a small amount of sesame oil and a paper towel, wipe down the board so the rolls don’t stick.
Fill a shallow bowl with water next to the cutting board and dip one spring roll rice paper into the water, submerging for around 10 seconds. Shake lightly before placing on the prepared cutting board.
Add in your vegetables, finishing with a sprinkle of sesame seeds.
To wrap, roll up like a burrito, tucking in the left and right sides before finishing the roll.
Prepare the sauce by adding all ingredients into a mid-sized bowl and whisking until combined. Add water while whisking until the desired consistency is reached.
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