Soak each spring roll wrapper in warm water for 45 seconds until it becomes pliable. Lay the damp wrapper on a plate, then begin to build your spring roll.

Create a base layer of chard topped with sprouts, then a few carrots, and cucumber staying about a 1/3 of the way from the edge of the wrapper closest to you leaving an inch on both sides. Don't over-stuff your spring roll.

Tear a few leaves of mint, cilantro and basil and sprinkle them over the vegetables.

Fold over the sides and the bottom of the wrapper then roll up creating a nice looking roll.

Serve