Whisk the dressing ingredients together until they form a smooth dressing.
Cover the noodles with boiling water.
Soak until noodles are softened. Drain noodles well.
Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
Add dressing and toss well.
Place a softened rice paper wrapper onto a kitchen towel and blot dry.
Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
Fold edge over the filling, and then fold in the two ends.
Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.
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