Active Time
Total Time
45 MIN
Serves : Makes 15 rolls
Photo © Anya Kassoff

How to Make It

Step 1    Make the pesto

Combine pumpkin seeds, garlic, jalapeño, sugar and salt in a bowl of a food processor. Pulse until well combined. Add cilantro and lime juice, process to incorporate. With the machine still running, pour olive oil through the tube and process until smooth.

Step 2    Make the dipping sauce

In a medium bowl, thoroughly mix together all of the ingredients. Keep refrigerated until ready to serve.

Step 3    Make the rolls

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

Step 4    

Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.

Step 5    

Place the soaked wrapper on the damp dish towel and begin to fill. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.

Step 6    

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

Step 7    

Serve right away with the sauce or keep covered with a damp dish/paper towel until ready to serve. These rolls are best when eaten within a day or two.

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