Tokyo Bekana Spring Rolls

Name: Tokyo Bekana Spring Rolls
Ingredients: 1 (13.5-ounce) can of coconut milk; 1 (6-ounce) boneless, skinless chicken breast, shrimp or tofu; 1 head of Tokyo Bekana, bottom trimmed, 10 outer leaves removed, remainder shredded and divided; 2 scallions, thinly sliced; 4 carrots, peeled and grated; 10 leaves basil, cut into fine slivers; 10 leaves mint, cut into fine slivers; 1 tablespoon unseasoned rice vinegar; 2 teaspoons olive oil; 2 teaspoons soy sauce; 1 teaspoon finely-grated ginger; 1 teaspoon honey; 1 teaspoon toasted sesame seed oil; 10 rice paper wrappers