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Nutrition information coming soon.
FOR the dipping sauce: mix fish sauce, lime juice, sugar, garlic and chiles in medium bowl until sugar is dissolved. Stir in carrots. Add warm water as needed to desired taste. Let stand 30 minutes before serving. Can be made 1 day ahead. Store, covered, in refrigerator.
BRING 6 cups of water to boil in medium saucepan. Add rice noodles; cook 2 to 4 minutes or until soft. Rinse under cold water; drain well. Set aside.
SPREAD damp towel on work surface. Fill shallow dish with hot water. Arrange all ingredients to be within reach. Dip one rice paper wrapper in hot water to wet completely. Place on damp towel. The rice paper should become soft and pliable immediately.
ARRANGE a heaping tablespoon of chicken in a horizontal line on the bottom third (2 1/2 inches from the bottom and 1 inch from right side) of the rice paper wrapper. Place a small portion of rice noodles over chicken. Place some cucumber, carrots and 4 to 5 mint leaves over noodles. Top with a lettuce leaf.
FOLD the bottom edge of rice paper wrapper over filling, while using your fingers to press down on the ingredients. Fold the right side of the rice paper over. Pressing gently on the ingredients with your fingers, gently roll the rice paper tightly to form a cylinder log. Repeat with remaining rice paper wrappers and filling ingredients. Serve immediately with dipping sauce.
Thai Kitchen Tip: Cover prepared spring rolls tightly with plastic wrap as they will harden when left out and exposed to air. Serve rolls whole or cut in half just before serving. Spring rolls can be made up to 1 day before serving. Cover tightly with plastic wrap and store in refrigerator.