Combine honey, lime juice, fish sauce, garlic and chile in a small bowl, whisking to combine. Remove the tough stem from each stalk of kale and discard. Roughly chop remaining leaves and place in a large bowl. Add 5 tablespoons of the dressing to the kale, tossing to combine. Let salad sit at room temperature for 30 minutes.

Cut each avocado in half and carefully remove the pit. Scoop out the flesh and thinly slice lengthwise. Place in a small bowl and toss with 1 - 2 tablespoons of the dressing. This will keep the avocado from turning brown. Reserve remaining dressing as a dipping sauce.

Fill a plate that’s slightly larger than your rice paper with a thin layer of warm water. Dip one sheet of rice paper in the water, turn it over, and dip the other side in the water. Shake off any excess water, then place on a clean work surface. To the center of the rice paper, add a handful of kale salad, and a few slices of carrot, cucumber and avocado. Top with several leaves of cilantro and mint. Tightly roll the summer roll similar to how you would roll a burrito: fold over one side edge against the filling, then the top and bottom edges. Roll the paper towards the remaining open edge until the summer roll is sealed up.

Summer rolls can be made up to 1 day in advance. To serve, place rolls on a large platter in an even layer beside a small bowl of the remaining dressing. If you are taking them on the go, wrap summer rolls in parchment, and place dressing in a small mason jar.