1. Bring a pot of salted water to a boil.
2. Add rice vermicelli and boil for about 1 minute. Drain and then rinse with cold water. Pat dry if necessary. Set aside.
3. Combine chicken, green onions, and sesame oil in a bowl.
4. Fill a large bowl with cold water and submerge a rice wrapper quickly to soften it. Place it on a clean work surface.
5. Lay a lettuce leaf in centre of rice wrapper.
6. Cover a third of rice wrapper with chicken mixture.
7. Add a little rice vermicelli. 
8. Add some julienned mango, cucumber, daikon, and red pepper.
9. Garnish with cilantro and mint leaves. 
10. Roll rice wrapper to middle, fold in sides, and continue rolling into a roll. 
11. Repeat process with the 7 remaining rice sheets.

Chef's tip: Use a mandolin to julienne vegetables more easily.

Variation: Replace chicken with shrimp or tofu.