In large saucepan, place water over high heat and bring to a boil.

Add chicken, return to boil, cover and remove from heat; let

stand about 15 minutes or until chicken is no longer pink. With

tongs, lift chicken and immerse in cold water to cool; lift out and

drain. Return water in saucepan to a boil, add rice noodles and

stir to separate. Return to a boil, cover and remove from heat. Let

stand about 3 minutes until noodles are tender; drain, immerse in

cold water and drain again. Slice chicken crosswise into -inch

strips. Cut cucumber lengthwise into 1/4 nch slices, then cut

lengthwise into sticks. Lay 1 nori sheet on flat surface; arrange 3

slices chicken, end to end, in horizontal line; top with ginger

slices. Arrange 1 cucumber stick at edge of lettuce piece and roll

tightly. Place lettuce roll on ginger and distribute cup rice

noodles evenly over lettuce. Fold nori over filling and roll tightly,

moistening edge to press and seal. Repeat process and arrange

nori rolls, seam side down, on platter. Cut crosswise and sprinkle

with sesame seeds. Mix together soy sauce and wasabi; serve as

dip.