In a small bowl combine all ingredients for the dipping sauce. Mix together until smooth and drippy consistency forms. Taste, and add more red chili flakes for additional heat, if desired. Set aside.
To assemble the summer rolls, fill a shallow dish with water. Place 1 rice paper wrapper in the water until it softens, about 15 seconds. Remove from the water and place on a flat surface. Add 1 kale leaf, then layer vegetables and avocado on top. For each roll, I used 3-4 slices of each vegetable. Wrap your summer rolls as you would a burrito – fold in the shorter sides first, and then roll lengthwise.
Continue until all ingredients are used.
Slice the summer rolls in half and serve with dipping sauce. Enjoy!
Notes
*Notes: For a lower carbohydrate version, you can use collard greens as the wrap instead of brown rice paper rolls. For a tutorial, read this post.