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1
To make Chicken Rolls: Heat 1 tablespoon of oil in a large wok or skillet over medium heat.
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2
Toss chicken strips with onion and garlic powders, and stir-fry for about 5 minutes.
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3
Remove them from heat, and drain on paper towels.
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4
Moisten rice paper wrappers, two sheets at a time, by dipping sheets in cold water for about 10 seconds.
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5
Set them aside on a flat surface until they are soft and pliable, about 1 minute.
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6
Assemble remaining ingredients in separate equal-sized piles on work surface, making sure mint and cilantro stems are trimmed.
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7
Starting with first roll on edge closest to you, place several pieces of chicken on a wrapper, and layer on top shredded carrots, leafy sprigs of cilantro and several mint leaves.
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8
Wrap up roll tightly by starting at closest rounded end, taking 1 turn.
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9
Fold in each side over filling, and continue rolling up wrapper tightly into a neat packet.
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10
Repeat process until done.
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11
Heat remaining 1 cup of oil in a large wok or skillet over medium heat.
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12
Fry rolls until they are golden on all sides, for about 3 minutes.
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13
Remove them from heat, and drain them on paper towels.
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14
Meanwhile, to make Dipping Sauce: Combine all ingredients, stirring until sugar dissolves.
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15
Pour into a small serving bowl.
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16
To serve, arrange rolls on a serving plate, garnish them with crushed peanuts if desired and pass with Dipping Sauce.
