Rainbow Vegetable Spring Rolls

Prepare noodles according to package instructions. Drain and rinse under cold water, set aside.
Meanwhile add warm water to a shallow wide bowl. A pie pan or cake pan would also work!
Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. It will continue to soften as it sits on the towel. If you keep it in for any longer than that it will start to fall apart.
Place the egg roll wrapper on a damp paper towel (this prevents it from sticking) and add a handful of each veggie in the center of the wrapper leaving enough space at the top and sides to roll. (Do not over stuff)
Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you making sure to keep the spring roll tight. Repeat until you have used up all of the filling.
Serve immediately with the Sweet and Spicy Chili Sauce. Cover with a damp cloth so they do not stick together if you won't be serving them right away.