Before getting started, lightly wet your work surface (as this will keep your rice paper wrapper from sticking).

Take a single dry rice spring roll wrapper and place it in the bowl of lukewarm warm water. Let the rice paper sit in the water for 10-20 seconds, or until it becomes pliable.

This is the hard part: continue to feel how flexible the rice paper is. You want it to be soft and workable without being mushy.

When you feel like the rice paper is ready, take the spring roll wrapper out of the water and lay it down flat on your wet surface. You will want to work quickly from here.

Starting in the center of the wrapper, place the carrot, zucchini and bell pepper slices in a rectangular shape, staying away from the edges of the wrapper.

Continue to add all of the fillings, from the purple cabbage to the cilantro, by placing everything in the center, one by one, maintaining the rectangle shape in the middle.

Work quickly, you don’t want your wrapper to fall apart. When you’ve placed all of your ingredients in a nice little pile in the middle of the spring roll wrapper, it’s time to roll it shut!

Note: Be careful not to overfill your spring roll wrapper because it will cause the rice paper to tear.

Start by folding the top and bottom sections of the rice paper in over the vegetables.

Starting on the left-hand side, stretch the left side of the wrapper around the pile of ingredients, tucking and rolling until you can rest the wrapper just under the ingredients.

Tuck the corners in and then continue to roll the spring roll all the way, making your roll as tight as possible without ripping the rice paper wrapper.

That's it, you just rolled your very own spring roll! Now, roll as many spring rolls as you would like and enjoy immediately.

Enjoy with your favorite dipping sauce. I recommend a Thai Peanut Sauce, anything with Ginger, Soy Sauce or Coconut Aminos!