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1
Bring water to a boil in each of the 3 large pots.
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2
Salt the water as it reaches a boil.
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3
In another pot of boiling, salted water, add the chicken.
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4
Reduce the heat and simmer until cooked through, about 6 to 8 minutes.
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5
Chill fully in an ice bath and drain.
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6
Slice into thin strips and place in a bowl.
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7
Refrigerate until ready to use.
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8
Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes.
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9
Remove with a slotted spoon to an ice bath until fully chilled.
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10
Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces.
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11
Place in a bowl and refrigerate until ready to use.
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12
Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes.
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13
Drain and cool under cold, running water.
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14
When cooled, sprinkle with a little sesame oil, to taste.
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15
Toss the noodles until they are all lightly coated with the sesame oil.
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16
Place in a bowl and refrigerate until ready to use.
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17
When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table.
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18
Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers.
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19
Lay a clean towel on the workspace in front of you.
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20
Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it.
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21
It will still be slightly hard.
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22
Remove it from the water and lay it onto the clean towel, where it will continue to soften.
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23
Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap.
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24
Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil.
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25
Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape.
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26
Set aside and continue with the rest of the ingredients until all of the rice wrappers are used.
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27
Serve with soy sauce for dipping.
