Fresh Veggie Spring Rolls

1: Prepare the dressing by placing herbs, lemon, oil, garlic, 1 tablespoon water, and salt in a small blender. Puree until smooth, scraping at least once and blending at least twice.

2: In a small bowl, stir the sour cream and mayonnaise together. Stir the pureed green mixture into the cream and mayo. Store in an airtight jar for about 1 week.

3: Gather all filling ingredients, ensuring they are washed and cut.

4: Soak a single rice paper in warm water in a baking sheet until it’s completely soft and flexible, around 20 seconds.

5: Gently lift the paper round, holding each side from the top, ensuring the sides don’t roll in. Allow a few drops of water to slide off.

6: Place the softened rice paper on a plate or board, spreading out all sides gently to make it mostly flat.

7: Layer your ingredients one at a time, adding 1 tablespoon of dressing in the middle.

8: Roll gently and tightly like a burrito, starting at one end and continuing through. Tuck the ends if desired.

9: Serve immediately with a side of dressing. Store leftover rolls in an airtight container in the fridge for up to 1 day.