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Slice the chicken breasts into strips and roast in a large frying pan with 1 tbsp. olive oil for about 15 minutes or until the chicken is golden and white inside.
Prepare small bowls with one ingredient in each.
In a bowl, mix all the ingredients of the smoked mayonnaise. Reserve.
Take a large round-bottomed mixing bowl and fill with warm water. Soak a sheet of rice paper in the water bowl for about 10 seconds.
Place the sheet on a board, and on the middle of the sheet, place some julienned carrot and cucumber, about 2 tbsp. (30 ml) vermicelli, 2 sprigs cilantro and some pieces of chicken. Add a dash of mayonnaise and roll closed to form a roll. Repeat.
Serve with the remaining mayonnaise in a small bowl. Double the mayo dose for dipping die-hards!