-
1
In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
-
2
In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
-
3
Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
-
4
Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
-
5
Check the rice paper rounds and use only those that have no holes.
-
6
Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
-
7
Place 1/2 cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
-
8
Fold in the ends and continue rolling.
-
9
Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
-
10
Make 9 more rolls in same manner.
-
11
To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
-
12
The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.
