Spring rolls with chicken and peanut dip

Ingredients:

• 180 g of angel hair rice vermicelli
• 12 sheets of round rice paper, 20 cm in diameter.
• 1 orange bell pepper, cored and seeded
• 1 red bell pepper, core and seeds removed
• 1 yellow bell pepper, core and seeds removed
• 2 tablespoons of borscht beets, peeled
• 1 large carrot
• 1 cucumber
• 1/4 cup smooth peanut butter
• 2 tablespoons hoisin sauce
• 1 tbsp garlic chili sauce
• 2 tsp toasted sesame seed oil
• Juice from 2 limes (about 2 tbsp)
• 2.5 cups of chopped boiled chicken
• 1/4 cup cilantro leaves, coarsely chopped
• 1/4 cup mint leaves, coarsely chopped, plus 36 whole leaves for garnish
• 4 green onions, thinly sliced
• Special equipment: grater-shredder

Preparation:

1. Cook the rice noodles according to package directions. Remove and spread them in an even layer on a baking sheet. Using a pair of kitchen scissors, cut the noodles into 10 cm (4 in) pieces.
2. Using a grater, grate all three bell peppers into long, thin strips. Then, slice the beetroot, carrot, and cucumber into thin rounds.
3. In a small bowl, whisk together the peanut butter, hoisin sauce, garlic chili sauce, sesame oil, lime juice and 1/4 cup warm water. Season with salt to taste.
4. In a large bowl, toss the chicken, cilantro, mint, green onions, and 2 tablespoons of the peanut sauce until the chicken and greens are completely coated.
5. Prepare a place for rolling the rolls, placing a damp cutting board, a medium-sized cup of water, and a serving dish. Arrange bell peppers, beets, carrots, cucumbers, rice noodles, chicken seasoned with herb sauce, and rice paper on the counter.
6. Take one sheet of rice paper and lightly moisten it with water to soften it slightly. Place it on a cutting board, making sure the surface is completely flat. Place three mint leaves in the center of the sheet, about 5 mm apart (with the tips of the leaves facing away from you). Place three strips of yellow bell pepper on top of the first mint leaf.
7. On the second sheet, place three strips of red bell pepper. On the third, place three strips of orange bell pepper. On top of the bell peppers, lay six beet slices in a row, slightly overlapping. The peppers should protrude from under the beets by about 2.5 cm on each side. Above the row of beets, lay a row of six cucumber slices, also overlapping.
8. Place a row of 6 carrot slices below the beets. Take a bunch of chopped rice noodles (about 4 cm in diameter) and place them on top of the beets, making sure they don't fall apart. Top the noodles with 2 heaping tablespoons of chicken.
9. Fold the edge of the paper closest to you over the filling, then fold the edges over the sides, as if you were wrapping a burrito, and roll into a tight roll. Place the finished roll on a plate and cover with a damp towel to prevent it from drying out. Repeat the same process with the remaining 11 sheets of rice paper and the filling. Serve with the remaining peanut sauce for dipping.