In a small skillet, add sesame seeds and lightly toast for 4-5 minutes. Combine toasted sesame seeds with honey, olive oil, soy sauce, and garlic.
Slice carrots and green onions into 2 inch long, 1/4" thick pieces. Toss with tamari mixture and place in a baking dish. Roast carrots for 30-45 minutes until carrots are soft and browned.
In a small bowl, toss the cabbage with rice vinegar and sesame oil. Set aside.
Set up your spring roll rolling station with the warm/hot water, roasted carrots, cabbage mixture, and a place to roll/cut each spring roll.
Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water, it will soften as you add filling.) Place rice paper on a cutting board and load with greens/rice noodles and carrots. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
Once done slice in half and serve with a little bowl of tamari.