Boil 250g chicken breast. Add ginger and garlic to water to flavor and deodorize. Once cooked, chill and slice or shred it thinly.

Thoroughly wash vegetables. Cut the cucumber and carrot into matchstick-sized strips.

Stir the sauce ingredients (soy sauce, grain vinegar, sugar, sesame seeds, sesame oil, chilli powder/wasabi) in a small bowl

Prepare a large plate or shallow dish of warm water. Dip one sheet of rice paper into the water for a few seconds, then lay it flat on a cutting board or clean plate.

On the bottom third of the rice paper, place lettuce, chicken strips, cucumber, carrot, and mint.

Like a tortilla, fold the sides and bottom over the filling and roll it securely. Continue with 5 rolls and dipping sauce.