-
1
Make the pesto Combine pumpkin seeds, garlic, jalapeno, sugar and salt in a bowl of a food processor.
-
2
Pulse until well combined.
-
3
Add cilantro and lime juice, process to incorporate.
-
4
With the machine still running, pour olive oil through the tube and process until smooth.
-
5
Make the dipping sauce In a medium bowl, thoroughly mix together all of the ingredients.
-
6
Keep refrigerated until ready to serve.
-
7
Make the rolls Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
-
8
Prepare a large bowl of warm water and a working area covered with a damp dish towel.
-
9
Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften.
-
10
Don't keep the wrapper in the water too long to prevent tearing.
-
11
Place the soaked wrapper on the damp dish towel and begin to fill.
-
12
Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
-
13
Fold the bottom part of the wrapper over the filling, followed by the sides, then roll tightly.
-
14
Serve right away with the sauce or keep covered with a damp dish/paper towel until ready to serve.
-
15
These rolls are best when eaten within a day or two.
