Cobb Salad Summer Rolls

This list and set of instructions make approximately eight rolls, which is enough for 4 people. Or one. I highly recommend just making a lot more because you can eat this as it was originally intended, as a Cobb Salad, with whatever it leftover.

Ingredients

4 large rice paper wrappers, cut into 8 half-circles with kitchen shears
large avocado, cut into half lengthwise and sliced thinly
4 slices bacon, cooked and cut on slight bias into 2-inch wide juliennes
about 2 cups shredded cooked chicken
1 small cucumber, thinly sliced
2 hard boiled eggs, cut lengthwise into 8 thin wedges
4 leaves green leaf or Romaine lettuce, ribs removed and sliced down the center into halves
handful of parsley leaves (or other herbs)
¼ red onion, sliced paper thin
1 large ripe tomato cut into thin wedges
Blue Cheese Vinaigrette Dip
Directions
Fill a large heat-safe bowl with very hot water (boiling water is fine, but just make sure it cools enough for you to stick your fingers in it). Place a damp kitchen towel on a cutting board as your “work surface.”
Dip ½ of a round rice paper wrapper in the water, and let it soak it until softened, about 1 minute. Remove the rice paper from the water and lay it flat on the towel with the straight (cut) edge at the top.
About one-third of the way in from one of the sides, place one-half of a lettuce leaf “up” with the ruffled edges slightly longer than the wrapper, and another one-half of a lettuce leaf “down” with the ruffled edges slightly longer than the bottom of the wrapper.
Place 2 slices of avocado, some julienned bacon, shredded chicken, sliced cucumber, 2 wedges of hard boiled egg, a few parsley leaves, red onion and a couple of tomato wedges.
Fold the wrapper over the contents, and carefully roll up as tightly as you can without tearing the wrapper. Place on a plate seam side down (to keep in sealed).