Prepare your workspace by setting out a large shallow bowl of warm water, a damp kitchen towel, and your prepped vegetables and herbs. Have your rice papers ready for quick use.
Dip a rice paper wrapper into the warm water for about 10-15 seconds until it becomes soft and pliable. Gently wiggle it to encourage full softening without tearing.
Lay the softened rice paper flat on the damp towel, smoothing out any wrinkles while keeping it moist and flexible.
Place a small handful of julienned cucumber, carrots, and bell pepper near the bottom third of the wrapper. Add a few leaves of mint and cilantro on top of the vegetables.
Fold the sides of the rice paper inward over the filling, then roll from the bottom edge upward tightly to seal in the ingredients. Gently press to ensure the edges stick together.
Repeat the dipping and filling process with the remaining wrappers and vegetables, working one at a time to keep everything fresh and intact.
Once all the spring rolls are assembled, cut them in half diagonally if you like a prettier presentation, revealing the colorful layers inside.
Arrange the finished rolls on a serving platter and serve immediately with your favorite dipping sauce, such as peanut or hoisin.
