Heat water on stovetop or in microwave until hot to the touch.
Carefully cut brown rice spring roll wrappers into fourths. If you have kitchen shears, this would be the time to get them out, as the wrappers crack easily.
Dip one spring roll wrapper into the water until pliable. Spread out on a plate.
Spoon 1 teaspoon of vegan cream cheese onto spring roll wrapper and fold so that all the vegan cream cheese is covered otherwise it will be a cheesy mess. Repeat with the rest of spring roll wrappers.
If Baking: Spray a parchment lined baking sheet with coconut oil spray. Bake at 400° for 10 minutes, then flip and bake the other side for 10 minutes, or until golden brown.* If Frying: Fry in sesame oil until golden brown, then flip and fry the other side.
Let sit a few minutes - they are extremely hot!
I personally prefer these baked and that is how I always make them, but they are good either way.