Chicken Spring Rolls Recipe

Soak 1 pack vermicelli in hot water until soft and opaque. Drain well and set aside. Combine chopped cilantro, fish sauce (patis), lime juice, and sugar in a bowl; mix until sugar is dissolved. Add vermicelli; mix. Let noodles stand for 15 minutes.

Divide vermicelli and leftover roast chicken into 8 portions. Prepare 8 rice wrappers by sandwiching each between 2 clean, wet towels and pressing until rehydrated. 

Transfer rehydrated wrapper to a lightly oiled plate. Place basil leaves, noodles, and chicken on top. Fold sides of wrapper and roll to seal. Repeat to make 7 more rolls. Serve with hoisin sauce.