The best part of this is that you can really customize it. Don't like chicken? Swap it out for beef, or shrimp. Don't like carrots? Swap 'em out for some bell pepper, or maybe cucumber!
It's never a problem (unless they're cooked into the sauce; I don't even try if that's the case), but I dislike even asking.
Next, slice your chicken, vertically, into very thin strips. Not only will this make for easier layering in the spring roll, but it will marinate and cook quickly, too! Once all of your chicken is cut up, add it to the marinade in the zip top bag, and let it sit in the fridge for about 20 minutes. You don't want this to go too long, because the soy sauce is very strong, and it will quickly overpower the chicken!
I like to squeeze all of the air out of the zip top bag, so that all of the chicken is touching the marinade, the entire time. No need to toss the bag around, or flip it, or even worry about it. Just squeeze all of the air out, and put it in the fridge.
If you're not used to making thin cuts of carrots, it can be a little bit tricky. I like to cut a small amount off of the bottom, making a flat surface. This way, my carrot doesn't slip and slide all over the board while I'm trying to cut it. You have to protect those fingers!
Once you have a flat surface, cut the carrot into flat sticks, and then thin stripes from there.
Once you have all of your carrots sliced up, preheat your skillet with the vegetable oil, and put your drained (and patted dry!) chicken once your pan has preheated (over medium high heat). Don't touch your chicken for a couple of minutes, to let the chicken caramelize, and get lovely golden brown. You may have to do this in a few batches, you don't want to over crowd the pan, and end up steaming the chicken!
While your chicken is cooking, lets put together the dipping sauce. Start off with 1 tsp of brown sugar, and the remaining 2 Tbs of soy sauce into a small bowl, along with 2 Tbs of lime juice. Mix it all together, and give it a taste. If you want more sweetness, add in some more brown sugar, if you want it to be a little more acidic, add in more lime juice! Make it how you want it!
A quick note about the vermicelli noodles: they just cook for about 2 minutes in boiling water, then drain them off! I only used about 1 C of the noodles, maybe 1/4 of the package, and that was plenty for these spring rolls.
So, lets get started filling these babies up! Layer down some of the cooked noodles, chicken, carrots and spinach, one on top of the other.