Ingredients
1 package (4 ounces) vermicelli rice noodles
8-inch spring roll wrappers
3 fresh chives (optional)
Creamy Peanut Dipping Sauce
Spicy Hoisin Dipping Sauce
4 ounces chicken cutlets, cooked and shredded
1/4 cup fresh cilantro leaves
1 medium carrot, cut into matchsticks (1 1/2 cups)
1 small ripe mango, peeled and thinly sliced
Preparation
Pour boiling water over noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
Place a layer of filling on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of filling.
Fold bottom of wrapper tightly over filling.
Roll over once, tuck in sides, and finish rolling. If desired, add fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
