Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Bring a medium pot of water to a boil over high heat. Turn off the the heat and add the noodles. Soak the noodles for about 5 minutes until softened, then strain and rinse noodles under cool water.

Cut cooked chicken breast into thin slices across the breast

Remove herbs from stem, and roughly chop.

Peel carrot and cut into finger sized pieces. Cut into very thin slices, and then cut into small strips to julienne.

Cut peppers into very thin julienne.

Clean lettuce if needed, and set aside with the bean sprouts.

Mince garlic, and ginger for the sauce.

Cut limes in half and juice them.

Measure the other sauce ingredients; tahini, sesame oil, soy sauce, fish sauce, cilantro, and sugar.

Combine all sauce ingredients in a blender, and blend until smooth. Taste and adjust seasoning with salt if needed.

Fill a large bowl with warm water. Dip a fresh roll wrapper in for 10 seconds (until just starting to soften), and move to a clean surface.

Add lettuce to the bottom of the fresh roll wrapper, and then add julienned carrots, peppers, chicken, bean sprouts, and herbs.

Fold over the ends of the rice paper rolls towards the centre, and carefully start rolling up the fresh roll from bottom to top, as tightly as possible.

Keep the rolls on a damp piece of paper towel while you continue to finish rolling the rest of the fresh rolls. Serve cut on a bias with sauce.