Spring Salad Rolls with Chicken and Thai Dipping Sauce
As a vegetarian alternative, substitute extra firm tofu, diced and sautéed, for the chicken. 6 small green-leaf lettuce leaves, center rib removed 18 1/4-inch-thick strips red bell pepper 24 1/4-inch-thick strips pickling cucumber 24 mint leaves 1 cup cooked, shredded, boneless chicken breast 12 cilantro sprigs 6 large basil leaves 6 6-inch diameter Vietnamese spring roll wrappers 1/4 cup seasoned rice wine vinegar 1 tablespoon soy sauce 1 serrano chili, thinly sliced
Arrange lettuce leaves on work surface. Place 3 bell pepper strips, 4 cucumber strips, and 4 mint leaves across center of each leaf. Top each with equal amounts of chicken, 2 cilantro sprigs, and cover with 1 basil leaf. Place large clean towel on another work surface. Soak 3 wrappers in cool water until just softened and pliable, about 2 minutes. Carefully remove water and transfer to towel. Let stand 30 seconds to absorb surface water. Place a lettuce bundle on bottom third of each round. Roll up tightly, enclosing bundle but allowing sprigs of cilantro to stick out at both ends. Repeat with remaining wrappers and bundles. (Salad rolls can be made up to 1 day ahead. Cover tightly with plastic and refrigerate.) Combine the vinegar, soy sauce, and chili in a small bowl and serve as a dipping sauce with rolls.
