For the Wrappers - Fill a large shallow bowl with hot water (hot tap water should be fine).
Put the edges of a spring roll wrapper in the hot water. Then, put the entire spring roll wrapper in the hot water until it starts to get soft (about 20 seconds).
Lay the spring roll wrapper on a large plate.
Filling the Wrappers - Set out all of the ingredients by the spring roll wrapper. Lay a piece of lettuce on the spring roll wrapper just under the middle of the wrapper.
Then top the lettuce with small portions of the bean thread noodles, bean sprouts, cilantro, zucchini, broccoli, and green onion.
Rolling the Wrappers - Roll the wrapper once, just over the veggies. Then fold over one side of the wrapper in about 1 inch. Then fold over the other side of the wrapper in about 1 inch.
Next, add a couple pieces of the carrots and chicken (browned side down). The bottom of the wrapper will be a “window” that will show off the pretty colors. Gently roll the wrapper tightly over the chicken and carrots.
Continue rolling the wrapper to form the spring roll. Repeat this process for the remaining spring rolls.
The spring roll can be served whole or cut in half diagonally.
Serve with dipping sauce such as peanut sauce, soy sauce or teriyaki sauce.