Fresh spring rolls

Prepare all the fillings before starting: strips of poached chicken, red bell pepper, English cucumber and carrot, baby lettuces, and torn basil, mint and cilantro.

Dip a sheet of rice paper in cold water only until it just becomes bendable; too little and it snaps, too much and it goes soft and sticky.

Lay it on a slightly damp towel, which brings it to the right flexibility while the fillings are placed.

Place baby greens near the bottom, top with chicken strips and a few strips of pepper, then roll the bottom of the wrapper over, pressing down, until the rice paper touches itself and sticks.

Stop and lay the second section: more chicken, peppers, cucumbers and carrots, then a generous portion of torn herbs.

Complete the roll, pressing down and folding in the sides, leaving an inch or two at the end so it seals.

Transfer to a plate lined with barely damp paper towels so they do not dry out, and keep the rolls from touching each other or they will stick and tear.

Cover with plastic and refrigerate until wanted, then slice each roll in half to serve.

Serve two rolls as an appetizer portion with spicy peanut sauce for dipping.