You may prefer your spring rolls without the carrots. Throw the rice noodles into boiling water and cook until just done, about two or three minutes. Pour into a colander or rinse with cool water. The noodles need to be well-drained and cool enough to handle. Put an inch or two of water into a pan big enough to hold the spring rolls.
Cool water works fine.
Separate the wrappers, and stack them in the water, making sure it each one is completely covered with water before putting in the next one. Remove the whole stack at once, and place them on a clean white kitchen towel, covering them with another damp towel. Now you're ready to assemble them. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. After I've done before or 5, I wrap each in plastic wrap to keep them from drying out too much.