1 lb. chicken tenders
2 cups orange juice
1/4 cup fresh lime juice
2 Tbsp. fish sauce (in Asian specialty section of food mart)
1 Tbsp. peanut or vegetable oil
2 tsp. grated fresh ginger
1 tsp. sugar
1/2 tsp. red pepper flakes
12 round (8-inch) rice papers (in Asian specialty section of food mart)
24 fresh cilantro leaves
1/4 lb. peeled jicama, cut into thin strips, divided
1 ripe mango, peeled and cut into thin strips, divided
4 green onions, sliced, divided
Combine chicken and orange juice in medium skillet; bring to a simmer over medium heat. Reduce heat to low and simmer until cooked through, 7 to 9 minutes. Drain chicken; transfer to plate and discard orange juice. Cover chicken loosely with foil and let stand until cool enough to handle. Cut chicken into thin strips; set aside. Meanwhile, combine lime juice, fish sauce, oil, ginger, sugar and red pepper flakes in a medium bowl. Add chicken and toss to coat. Fill a shallow dish with warm water. Working with one rice paper at a time, dip into water and soak until softened, 20 to 30 seconds.
Transfer rice paper to a piece of damp paper towel. Arrange 5 cilantro leaves in a row across lower third of rice paper. Top with 4 strips chicken and I tablespoon each jicama, mango and green onion. Fold the bottom of the rice paper over the filling, fold in the sides and tightly roll up. Transfer to a large plate. Cover with damp towel. Repeat process with the remaining rice paper and filling. (Can be made ahead. Cover rolls in plastic wrap. Refrigerate rolls up to 4 hours.) To serve, cut each roll into thirds. Arrange on serving plate.