Combine all ingredients in a food processor and blend until smooth.

Start by heating a saucepan over medium-high heat. Add 1 cup of water and chili flakes and bring to a boil. Add in honey and rice vinegar and reduce the heat. Meanwhile, in a small bowl combine cornstarch with 2 tbsp water and stir until combined. Slowly add the cornstarch mixture and continuously stir which should immediately start to thicken. Remove from the heat and allow to cool, the sauce will continue to thicken. Then serve or store in an airtight container

Start by thoroughly washing all of the vegetables. Peel the cucumbers and carrots and julienne. Chop the cabbage into thin strips. Cut the avocados in half and cut into slices.

Once all of the veggies have been prepared clear a large space on a countertop or table to begin assembling the rolls.

Fill a large shallow bowl with warm water and set aside.

Dip 1 rice paper sheet into the warm water making sure the wrapper get completely wet but remains slightly firm. Carefully lay the wet rice paper onto a clean flat surface.

Start to layer the vegetables onto the lower middle part of the wrapper. Add the lettuce and then cabbage, carrots and cucumber. Top with 2 slices of avocado and sprinkle with green onion and cilantro.

Make sure you work rather quickly or the rice paper will stick to the surface and you will be unable to roll it. Start by rolling the bottom portion of the rice paper over the top of the bed of vegetables.

Then roll upwards and fold in the sides one at a time and keep rolling upwards.

Transfer the finished roll to a plate and continue making rolls until all of your ingredients have been used up (usually makes 10).

Serve immediately