Pro tip Once completed, click the steps to erase them.
Place chicken strips in a round-bottomed mixing bowl, season generously with salt and pepper, and add your favourite spices.
In a large skillet, brown chicken strips in a drizzle of hot oil for 3–4 minutes on each side. Set aside.
Plunge rice vermicelli into a saucepan of boiling water. Remove from heat and let stand 3 minutes or until soft. Drain and rinse under cold water. Drain well.
Soak one rice paper wrapper at a time in a shallow dish of warm water for a few seconds or until soft. Remove from water. Drain on a dry cloth and place on a clean, smooth surface (e.g., a plastic cutting board).
Place one large Boston lettuce leaf in the centre of the rice paper wrapper, add about ¼ cup (60 ml) vermicelli, one grilled chicken strip, a few mango and avocado slices, a little green onion, and a sprinkle of fresh cilantro. Fold sides toward centre and roll up tightly.
Refrigerate until ready to serve. Cut spring rolls in half diagonally. Serve with Vietnamese dipping sauce if desired.