One by one, soak the rice paper sheets in warm water until they are rehydrated. Remove them from the water and place them on a damp cloth.

On each sheet, place some coriander leaves, rice noodles, a little chicken, bean sprouts, cucumber, and carrots.

Gently fold the edge of the rice paper sheet in front of you, tightening the filling, then fold the edges of the rice paper towards the center and start rolling while tightening.
Keep the rolls under a damp and cool cloth, in the refrigerator.

Sauce:
In a bowl, mix all the sauce ingredients until you get a homogeneous consistency. Set aside.

Serve the spring rolls, cut in half diagonally, then dip them in the sauce. All that’s left is to enjoy.