Chicken Spring Rolls

Recipe:  Spring Rolls with Chicken (yields 6)

I've also made these with shrimp, which is also delicious!

Ingredients:

For the rolls:
2 chicken breasts (cooked and shredded)
2 bell peppers (sliced length wise)
1 cup shredded carrots
1 cup shredded cabbage
1 vidalia onion (diced)
2 TBSP fresh basil (diced)
2 TBSP fresh cilantro (diced)
1 TBSP fresh mint (diced)
Rice paper

For the dipping sauce:
6 TBSP soy sauce
3 tsp fish sauce
2 tsp peanuts
Lime juice to taste
Crushed red pepper to taste

Directions:

For the rolls:  
1) Take a sheet of rice paper, soak it in water and let stand on a plate for 1 minute or until it is very malleable and sticky.
2) Place 1/6 of the ingredients in the roll (I usually just throw it in there, but you can layer them neatly too), and roll the paper up burrito style, let stand.  Repeat steps 1 and 2 to make the rest of the rolls.
3) Refrigerate until you serve them.

For the dipping sauce:  
1) Place the ingredients in a blender and blend into well mixed.
2) Refrigerate until serving the rolls.