VIETNAMESE SUMMER ROLLS

8 round rice paper wrappers (found in Asian market)
2 large chicken breasts (you can also use shrimp or pork)
½ cup bean sprouts
2 ounces extra thin rice noodles, cooked according to package
24 small mint leaves (from 1 small bunch)
16 basil leaves
8 small sprigs cilantro
4 large iceberg lettuce leaves, cut in half
2 limes, quartered

Season and cook chicken. Fill a wide, shallow dish with hot water. Evenly submerge one rice paper at a time for about 30 seconds, or until soft. To build, place one lettuce leaf on a rice paper wrapper and top with bunches of noodles, mint leaves, basil, cilantro, bean sprouts and chicken. Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. Serve with limes, Sriracha Hot Chili Sauce and Sweet Thai Chili Sauce. You’ll love the fresh crunch!