Once you have all of your vegetables sliced, prepped and ready to go, set up a work station with all of your ingredients close by. If you’ve rolled spring rolls before, you can use a cutting board or any clean, flat surface but if this is your first time rolling, I recommend working on a non-stick silicone baking mat or something where the rice paper won’t stick so it’s easier for you to work, fold and roll.
Next to the prepped and cut ingredients, you will need a large bowl (or baking dish) of hot to very warm water. I boil water, let it cool down slightly and then pour it into my bowl and then let it cool down slightly so it’s not burning hot. You will need warm water to work with.
To begin, grab one sheet of rice paper and dip it into the warm water. Rotate the rice paper around until you have wet the entire sheet. Lay the wet rice paper down on your work surface and, working in the lower half of the rice paper, top with the spicy chicken strips and then top with the vegetables. Lay the chicken and vegetables on top of the rice paper sheet with at least 2 to 2 1/2 inches of rice paper showing at the bottom and leaving room on the sides as well to fold over.
Start by folding up the sides over and then gently pull the bottom part of the rice paper, up and over your vegetables. Then, continue rolling the spring roll, firmly but gently so you don’t tear the rice paper, like rolling a sleeping bag until you have rolled to the opposite end. Because the rice paper is sticky, the spring roll will just close and seal on its own. Place the finished spring roll on a non-stick baking sheet and cover loosely with plastic wrap. Be careful not to place the spring rolls too close to each other or they will stick to each other.
Repeat until all of the rice paper sheets have been used. *Note: you may need to get more hot water to dip the rice paper sheets into as you work.