Chicken summer rolls

A lot of people call these 'spring rolls' but officially those are fried and these are summer rolls.

It takes a bit of time to make them, but the effort is definitely worth it!

Blocks

Ingredients

Chop the chicken breast into pieces and mix them with some soy sauce, ginger, lime juice, pepper, cumin and salt.
Slice all the vegetables into small strips. (Cucumber, bell pepper, carrot and avocado).
You can dice the red pepper into small pieces.
Bake the chicken pieces and put them in a bowl.
Put all the ingredients into seperate bowls. (including the taugé and sesame seeds)
If your noodles need cooking first do so before putting them in a bowl.
Pour some hot water into a large bowl, large enough to fit a rice paper sheet.
Put a rice paper sheet into the bowl until it's soft, take it out and put it on a plate.
It's a bit tricky to get the rice paper unbroken & unfolded on a plate, but you'll get the hang of it.
Put the different ingredients a little out of the middle on the rice paper sheet.
Wrap the sides closed first. Then the smaller length part. Wrap the other part around it as tightly as you can.
For the dressing I mixed soy sauce with lime juice, pepper, ginger and cumin.

In my pictures the filling is in the middle. It's easier to move it a bit to the bottom.
Sometimes you try to put too much filling in the summer rolls and they break.
You add more hot water when it cools down, it will speed up the process.
When you want to keep them for the next day it's best to put them in a sealed tray on top of wax paper. Make sure the part where the rice paper is double layered touches the wax paper, otherwise they will tear.
Off course you can swap any of the ingredients if you like.
One last tip: buy the carrots pre-sliced.