Makes 4 rolls or 8 appetizers. Difficulty
4 12-1/2 inch diameter rice paper skins 4 small leaves of romaine lettuce 1 cup fresh bean sprouts 2 Tablespoons fresh mint leaves, stems removed 1 cup red or yellow bell peppers, sliced into thin strips 1 chicken breast halve, pan-fried and sliced on the diagonal into 1/2 inch strips (cooled to room temperature) 16 medium size shrimp, peeled, deveined and cooked 2 Tablespoons fish sauce 2 Tablespoons fresh lemon juice 2 Tablespoons orange juice 2 Tablespoons sugar 1 small garlic clove, minced Dash of hot chile oil
Soak rice paper in warm water until soft, about 5 minutes. Drain and pat dry with a paper towel.
Place rice papers individually on a work surface. Place a lettuce leaf on lower third of each rice paper. Top each with some bean sprouts, mint leaves, bell peppers, chicken and shrimp.
Carefully fold left and right edges in, then gently roll up into a log shape.To seal; allow roll to sit for a minute with seam-side down. Cut roll in half. Stand each roll, cut side up, on a platter.
In a small bowl, combine fish sauce, lemon juice, orange juice, sugar, garlic and chile oil. Stir until sugar is completely dissolved.