Easy Spring Rolls

1 package of round spring roll wrappers
1 large pot filled with about 1-2 inches of water, set on low heat
whatever veggies you like, sliced into matchsticks (I used slightly steamed asparagus, and raw carrot, celery, cucumber, and mint leaves.)
Bring the water up to about 90 degrees. Any hotter and the wrappers tend to disintegrate. Put one wrapper at a time in the water, and flip a few times until they are wet. Place on a plate just a little larger than the wrapper. Add veggies. Fold bottom up first, then fold sides in, then wrap top flap around the roll like a burrito.
Serve with Ginger-Soy Dressing or your other favorite dipping sauce.
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