5 [8½ inch] rice wrappers
2 medium carrots, coarsely grated
3½ ounces semi-soft white cheese such as feta, cut into thick strips
½ cup fresh mint leaves
½ cup fresh basil leaves
½ cup alfalfa sprouts
½ medium avocado, ripe but firm, peeled, pitted and cut into strips
2 cups mixed baby salad greens
1 T black sesame seeds for garnish
4 T fresh lemon juice
4 T extra-virgin olive oil
1 T Dijon style mustard
1 T honey
¼ tsp Atlantic sea salt
¼ tsp ground black pepper
Mix together carrots, cheese, mint, basil, alfalfa, avocado and baby greens.
Prepare the spring rolls. Partially fill a large heatproof bowl with warm water by mixing together boiling water and tap water. Soak a wrapper 10 to 20 seconds until softened. Remove from water, gently shake off excess water and lay on work surface. Place another wrapper to soak. Repeat with all 5 wrappers.
Arrange 1/5th of the carrot and cheese mixture in a horizontal mound below the center of each wrapper, using your fingers to press filling firmly inside to form a tight cylinder. Repeat process.
Prepare sauce by mixing lemon juice and olive oil, adding mustard, honey salt and pepper.
Cut spring rolls into 6 even pieces and arrange on a serving dish with filling displayed on top.
Sprinkle with sesame seeds and serve with sauce on the side.