Summer Rolls with Melon and Basil

1. 1

   Make the pesto Combine pumpkin seeds, garlic, jalapeno, sugar and salt in a bowl of a food processor.

2. 2

   Pulse until well combined.

3. 3

   Add cilantro and lime juice, process to incorporate.

4. 4

   With the machine still running, pour olive oil through the tube and process until smooth.

5. 5

   Make the dipping sauce In a medium bowl, thoroughly mix together all of the ingredients.

6. 6

   Keep refrigerated until ready to serve.

7. 7

   Make the rolls Cut the melon in half, remove the seeds, peel and slice the flesh into strips.

8. 8

   Prepare a large bowl of warm water and a working area covered with a damp dish towel.

9. 9

   Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften.

10. 10

    Don't keep the wrapper in the water too long to prevent tearing.

11. 11

    Place the soaked wrapper on the damp dish towel and begin to fill.

12. 12

    Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.

13. 13

    Fold the bottom part of the wrapper over the filling, followed by the sides, then roll tightly.

14. 14

    Serve right away with the sauce or keep covered with a damp dish/paper towel until ready to serve.

15. 15

    These rolls are best when eaten within a day or two.

* Per serving · 4 servings · Values may vary.