4 oz cooked boneless, skinless chicken breast, shredded
1 cup bean sprouts
2 cups shredded red cabbage
8 fresh basil leaves
In a heat-proof bowl, add mushrooms and cover with boiling water. Let stand for 5 minutes. Using a slotted spoon, scoop out mushrooms and finely slice. Discard water.
Cover a small tray with wax paper or parchment. Fill a large bowl with warm water. Dip 1 round rice paper in water until just softened and pliable, 8 to 10 seconds. Lay flat on a wooden cutting board. In a row in the center, place one-quarter each of chicken, mushrooms, bean sprouts, cabbage and basil, leaving a 2-inch border. Fold in sides, then roll forward tightly and lay on prepared tray. Repeat with remaining ingredients. Slice each roll in half before serving.