Ingredients:

• 12 6-inch rice paper wrappers
• 2 cups shredded chicken (1 rotisserie chicken)
• 2 large carrots (thinly sliced)
• 1 medium cucumber (thinly sliced)
• 12 leaves Boston lettuce or 2 cups microgreens mix
• 2 medium avocados (thinly sliced)
• 1 medium lime (juiced)
• Salt and pepper to taste

Instructions:

1. Dip a sheet of rice paper into a bowl of lukewarm water for 5-10 seconds, until soft enough to bend. Then lay it flat on a damp towel on a firm surface.
2. In a small bowl, add the juice of 1 lime to the sliced avocado. Set aside.
3. Spread the Boston lettuce or microgreens mix on the bottom third of rice paper, followed by the thinly sliced carrots, thinly sliced cucumbers, rotisserie chicken slices, and sliced avocado. Season with salt and pepper to taste.
4. Fold up the bottom edge to cover the ingredients. Then, fold in the outside edges and tightly roll until sealed.
5. Place the finished roll on a plate lined with a damp paper towel. Continue steps 1-3 until all remaining ingredients are used. Take care to leave space between the finished summer rolls next to each other so they don't stick together.
6. Cut each roll in half, and serve with either a peanut dipping sauce, Greek vinaigrette, ranch dressing, or hoisin dipping sauce.