In a large skillet over medium heat, heat 1 tbs coconut oil.
Sauté onion & garlic until softened & beginning to brown - about 5 minutes.
Stir in your cooked lentils and broccoli, followed by all spices. Cook
for a few minutes until all is well combined. Turn off heat, set aside.
Take one rice paper wrapper & dip it in a large bowl warm water until slightly softened.
Lay rice paper flat on a cutting board & spoon 2 tbs of lentil mixture
into the center. Fold the bottom up & over mixture, followed by
folding each side in. Starting at the bottom, tightly roll upwards
until you have one spring roll. Repeat with remaining ingredients
until you have 9 spring rolls.
Heat 1 tbs of coconut oil in a skillet over medium heat. Place spring
rolls (in batches) into heated skillet.
Fry for a few minutes, flip, and fry for a few more minutes, or until
desired crispiness is achieved.
Let cool before serving (with lemon-ginger tahini dip!}
Lemon-Ginger Tahini Dipping Sauce:
Combine all dip ingredients. Whisk until smooth. Refrigerate any unused portion for up to one week.