Please note the mint leaves on the right. Terrace-grown. New York organic. From left: chicken marinated in ginger, garlic, brown sugar, lime, fish sauce, chile, then grilled till sticky and sliced. Coriander/cilantro depending on your continent; shallots, thinly sliced; greenish mango; carrot; then mint. Dip rice paper wrappers in hot water (Mimi says there are two schools of thought in Vietnam: either dip one side, or dip two sides). Actually I just plopped them into hot water, not knowing any better and they were fine. Make a dressing of lime, fish sauce, brown sugar, chile - and use as a dipping sauce once the rolls have been, er, rolled.