Prepare the ingredients as instructed above.

In a pot, bring water to a boil for pasta.

In a sauté pan over medium heat, warm olive oil. Add chicken sausage and cook breaking it up into smaller pieces until nicely browned and no longer pink.

Stir garlic and rosemary into the chicken; cook 30 seconds until fragrant. Remove from heat.

Prepare carbonara sauce: In a bowl, beat eggs with Parmesan cheese..

Cook pasta: Boil spaghetti until al dente. Using tongs, transfer pasta directly to the chicken pan. Toss with egg mixture, adding reserved pasta water gradually until creamy. Season with salt, pepper, and extra Parmesan if desired.

Make peanut sauce: Whisk together all the ingredients until smooth. Add water if needed until it reaches a smooth, dippable consistency.

Assemble spring rolls: Soften the rice paper with water (working with one at a time), then lay flat. Fill with the ingredients. Fold sides in; roll tightly.

Make watermelon mint drink: Blend together watermelon and water in a blender. Stir in mint. Add ice if preferred.

Serve the chicken carbonara with spring rolls, peanut sauce, and watermelon mint drink.