Cook sushi rice according to package. With one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Add rice first then each of the veggies on top.
Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
Use liquid amino, soy sauce, or teriyaki sauce for dipping, and enjoy!
Store spring rolls in the fridge, uncut, for up to 5 days.