Chicken and Vegetable Spring Rolls

1. 1

   Fill a shallow bowl with hot (not boiling) water.

2. 2

   Arrange all of your ingredients on a tray or cutting board.

3. 3

   Dip a rice paper wrapper in the water, swirling it around quickly (do not immerse the sheet in water for long).

4. 4

   The sheet should be wet, but somewhat firm.

5. 5

   Fold the sheet into a half-moon shape and lay it on the tray.

6. 6

   Add a piece of lettuce and some of the basil and mint.

7. 7

   Arrange a few pieces each of the carrots, peppers, chicken and peas on one-third of the sheet (it's okay for the ingredients to spill out of the ends a bit).

8. 8

   Fold the sheet over to cover the vegetables, gently tugging on the sheet to roll it into a tight cylinder.

9. 9

   Repeat for the remaining rice paper sheets and fillings.

10. 10

    Serve with the dipping sauces.

11. 11

    Make it Your Own: Swap in leftover cooked shrimp or beef, or omit the meat and add sauteed mushrooms for a hearty vegetarian version.

* Per serving · 4 servings · Values may vary.