Dipping Sauce: Trader Joe's Satay Peanut Sauce
2 grilled chicken breasts (I sprinkle McCormick's Steak Seasoning Salt liberally over each breast), cut into strips
6-8 oz rice noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt I often forget this and can't really tell a difference
16 (8-inch) rice-paper rounds plus additional in case some tear approximately
1/2 cup of fresh cilantro leaves* approximately
1/2 cup of fresh basil leaves* approximately
1/2 cup of fresh mint leaves*
*I like to use 2 of these; I've never had all three on hand.
Get your knife ready!
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
Add noodles to boiling water and cook until just tender, about 5 minutes.
Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
Find a shallow bowel that will fit the rice rounds. Fill with fairly hot water (the hotter the water, the faster the rice rounds soften). I have to refill my water often because I'm kind of slow.
I use 2 rice rounds at a time to make the summer rolls more structurally sound.
Soften 2 rice rounds by placing in the warm water; it'll take about 30 seconds (sometimes longer if the water isn't very hot). Gently lift the rounds together and lay on work surface.
I like approximately a tablespoon of each herb, 2-3 mango, scallions, and cucumber matchsticks each, 3 T of rice noodles, and 2 chicken strips. Sometimes, I'll add bell pepper, carrot, or grilled portobello mushroom or grilled tofu (in place of the chicken, but if I didn't make the grilled chicken, I'd have a riot on my hands).
Wrap like a burrito, or chimichanga, or spring roll--you know, a nice neat packet (but mine don't always look very nice or neat). Repeat again, and again, and again :)