Chop kale into small pieces. Peel cucumber and cut it into thin long strips (about 6 centimeters / 2.5 inches in length). Cut green green onion into long sticks, the same length as the cucumber.

Add water to a large skillet (big enough to fit a spring roll wrapper). Rinse a cutting board. Place all the veggies and spring roll wrappers nearby.

Work on spring roll wrappers one at a time. Dip one wrapper into the water for about 10 seconds (it should still hold its shape without turning soft).

Spread the wrapper on the cutting board. On the lower third of the wrapper, add 2 to 3 strips cucumber, a few chunks of kale, about 2 tablespoons cilantro, and one strip green onion.

Fold the bottom side of the wrapper up to cover all the ingredients. Tuck the both sides of the wrapper to seal the ingredients in.

Roll the ingredients towards the upper end, until they form a roll. Place the roll on a plate.

Serve the rolls with homemade hoisin sauce as an appetizer.