Regardless of age, this is a great, quick lunch.
I combined sprouts, bell pepper, avocado, scallion, pineapple and carrots this time. My daughter chose apple, carrot and pineapple.
To cut these easily into “lollipop” shapes, poke a few toothpicks into the top of your roll, evenly spaced out. Slice carefully between the toothpicks so your rolls will stay rolled.
A quick dipping sauce for these is soy sauce or Bragg’s mixed with lemon. To give it an extra kick, mash some fresh ginger on your cutting board and press it into a strainer to get a teaspoon or so of juice.