Finely slice all veggies and fruit into matchstick-sized pieces about 3 inches long.

Pour an inch of warm water into a round cake pan. Fully submerge one spring roll wrapper into the water until it softens and begins to curl up on the edges, less than a minute. Carefully transfer the wet (and fragile) wrapper to a plate or cutting board.

Place a handful of the fruits, veggies, herbs, and green onions (if using) in a line across the bottom half of the wrapper leaving space on either side.

Fold the bottom edge of the wrapper up over the veggies. Fold over each side and then roll from the bottom all the way up to the top. The wrapper will stick to itself. Repeat until all rolls have been made.

Whisk together all ingredients for the dipping sauce and serve with completed spring rolls. Store leftovers in the fridge.