- Preheat oven to 325°F. Place chicken in even layer on rimmed baking sheet. Bake, flipping halfway through, until fully heated through, about 14 to 16 minutes.
- Meanwhile, combine peanut butter, water, vinegar and soy sauce in small bowl. Set aside to serve with spring rolls.
- Fill wide bowl with warm water. Working one at a time, dip rice paper into water for a few seconds until just soft, and then transfer to work surface. Arrange lettuce leaves on the bottom 1/3 of rice paper. Layer cooked chicken, carrots, bell pepper, basil and cilantro on top of lettuce. Roll rice paper over filling, rolling away from you, tucking in sides as you roll. Repeat with remaining rice paper and fillings.
- Slice spring rolls in half and serve with peanut mixture.
Tip: Packaged matchstick carrots and sliced bell peppers can usually be found in the produce
aisle of your local grocer.
