18 1/4-inch-thick strips red bell pepper

24 1/4-inch-thick strips pickling cucumber

24 mint leaves

1 C. cooked, shredded, boneless chicken breast

12 cilantro sprigs

6 large basil leaves

6 6-inch diameter Vietnamese spring roll wrappers

1/4 C. seasoned rice wine vinegar

1 T. 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.