Healthy Vietnamese Chicken and Shrimp Spring Rolls

Ingredients:
1 dozen uncooked shrimp (peeled and deviened)
2 chicken breasts or 3 chicken thighs
4 leaves of Romaine lettuce
Cucumber slices (sliced long ways about 3-5 inches)
5 mint leaves (remove leaves from stem)
Spring Roll wrappers
For dipping sauce: 1 small bottle of Hoisin sauce (Lee Kum Kee Panda brand recommended), 1 small bottle of Sweet Chili Sauce (Mae Ply brand recommended)

Directions:
1. Boil chicken and shrimp separately until cooked. Drain and set aside to cool.
2. After chicken and shrimp cools, slice chicken in pieces of 3-4 inches. Slice shrimp in half (not in the center but along the side). Set aside.
2. Wash romaine lettuce, cucumber slices and mint leaves. Set aside.
3. Dunk spring roll wrappers in a large bowl of water until wet and set on a plate.
4. Take 3 pieces of sliced shrimp and place on one side of the spring roll.
5. Add a few small pieces of lettuce, cucumber slices, mint leaves, and chicken.
6. Roll carefully keeping everything in place. About half way through the roll, fold edges down and finish the roll.
7. Make more rolls until ingredients are out. This should make about 6-8 rolls.
8. For sauce: mix 2 tablespoons of sweet chili sauce and 1 tablespoon of hoisin sauce. Mix thoroughly.
9. Dip and enjoy!