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1
In a small saucepan over medium heat, combine the water, rice vinegar, and sugar.
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2
Bring to a boil, stirring until the sugar has dissolved.
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3
Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrots.
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4
Refrigerate until ready to use, at least 30 minutes, and up to 3 days.
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5
In a small saucepan over medium heat, bring the vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved.
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6
Stir in the carrot and daikon and let cook for 1 minute, then remove from the heat.
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7
Set aside to cool, stirring occasionally, about 30 minutes.
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8
Place in an airtight container and store in the refrigerator until ready to serve.
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9
The pickled vegetables will keep for up to 3 days.
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10
Fill a round cake pan with warm water.
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11
Place 1 rice paper round into the water, turning it gently with your fingertips until softened.
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12
Carefully remove the sheet from the water and lay it flat on a plate.
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13
Toss the chicken with the five-spice powder.
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14
Arrange some of the seasoned chicken in a horizontal line on the wrapper, positioning it about 1 inch or so from the edge nearest you and about 12 inch from each side.
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15
Top with some of the drained pickled veggies, cucumber and jalapeno slices (if using), and a sprinkle of herb leaves.
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16
Lift the edge of the rice paper nearest you and place it over the filling, then roll once to form a tight cylinder.
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17
Fold in the sides of the rice paper and continue to roll to form a tight cylinder (be careful not to rip the rice paper).
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18
Repeat with the remaining rice paper and filling.
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19
Cut each roll in half crosswise at a diagonal and serve with the dipping sauce, if you like.
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20
To store, wrap each roll in plastic wrap and refrigerate for up to 2 days.
