Thai Fresh Chicken and Veggie Rolls

Poach or steam the chicken breast until fully cooked, then let it cool and cut into thin matchsticks.

Pour hot water over the rice vermicelli and let it sit for 4-5 minutes, then drain and let cool slightly.

Cut the carrot and cucumber into thin matchsticks. Wash and dry the lettuce leaves. Roughly chop the cilantro and green onion.

Dip each sheet of rice paper into warm water one at a time for 8-10 seconds until soft and pliable, then transfer to a damp board.

Place a small amount of lettuce, vermicelli, chicken, carrot, cucumber, cilantro, and green onion on the lower part of the wrapper, then roll up tightly, folding the sides inward.