In a medium sized mixing bowl combine all ingredients for dipping sauce and mix well. Set aside in the refrigerator.
Prepare chicken, cut and refrigerate until needed. Prepare veggies and oranges.
Gently heat water until hot, being careful not to boil. Water should be a temperature comfortable to work with bare hands. Pour heated water into large bowl or shallow dish. Working with your hands place rice paper into water for approximately 20-30 seconds. (There should be a slight stiffness to the rice paper after being in the water for easier rolling. If paper sticks together while placing on plate it was in water too long. It will still taste good but just be more difficult to roll.)
Place cooked rice paper onto plate. For the prettiest presentation add in this order: 4 mandarin orange slices, 2-3 pieces of lettuce, a small amount of cilantro, 3-4 chicken slices, 4-5 cabbage shreds, 4-5 cucumbers strips, 4-5 red bell pepper strips and 4-5 carrot strips. Roll the bottom of rice paper over veggies, fold in sides and then finish rolling completely.
Keep covered in refrigerator until ready to serve with parchment paper between layers and on top of spring roll to prevent sticking.
*Please use as many organic ingredients as possible.*