Chicken Salad Summer Rolls!

This is from Chef John, one of my favorite online chefs. We made this tonight and it is PERFECT hot summer day meal. We air fried a package of chicken tenderloins with a partisan garlic seasoning, 15 minutes at 400°, and then put them in the fridge to cool for about 30 minutes.

For the Chicken Salad:
½ pound shredded cooked chicken
2 tablespoons minced red onion
¼ cup thinly sliced celery
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon ground cumin
¼ cup mayonnaise (we used avocado oil mayo, about 1/8 cup)

For the Rolls:

6 small rice paper sheets
12 slices ripe avocado
½ cup thinly sliced red bell pepper strips
½ medium English cucumber, cut into strips
½ cup julienned carrot
2 cups chopped hearts of romaine lettuce

For the Optional Dipping Sauce:
⅓ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh tarragon
2 teaspoons finely sliced fresh basil
1 clove garlic, crushed
salt and freshly ground black pepper to taste

The result was a fun, cool, flavor packed and healthy meal. I have seen this served with hummus as well.