Boil the chicken breast and let it cool. Then shred it with your hand.
Cut the avocado into thin slices.
Chop the carrot and bell pepper in strips, and sauté them separately in a wok pan.
Put warm water in a large bowl and immerse the rice paper in for 3-4 seconds, then place the ingredients onto the middle part of the circular paper and roll them.
In order to prepare the sauce, grate the tomato and mix it with the remaining ingredients for the sauce.
