Cut carrots and squash into 3-inch matchsticks. Cut scallions into 3-inch pieces, using the white and light green parts only.

Heat olive oil in a saucepan over medium-high heat. Add carrots, squash, and scallions.

In a small bowl, combine soy sauce, honey, garlic, sesame oil, and black pepper.

Add mixture to the pan and sauté until vegetables are soft, about 4 to 5 minutes. Remove from heat.

To prepare each spring roll, lay each wrapper with the corner facing you.  Place 3 to 4 vegetable sticks across the corner.

Roll the corner of the dough up to cover the vegetables.

Continue to roll.

Have a bowl of water handy to moisten the corners of the dough to seal (see photos for step-by-step rolling instructions).

Repeat until all wrappers or vegetables are used.

Heat olive oil in a small saucepan over medium heat. Add garlic and cook until golden, about 2 to 3 minutes.

Add soy sauce, honey, and sesame oil and bring sauce to a boil.

Add cornstarch-water mixture and continue to boil until sauce is thickened, about 7 to 10 minutes

Serve alongside spring rolls.