Season the chicken with salt and black pepper. In one shallow bowl, add the flour. In a second shallow bowl, add the egg. In a third shallow bowl, combine the bread crumbs, garlic powder, onion powder, chili powder, curry powder and a dash of salt and black pepper. Taking the two halves of the chicken, dredge each one in the flour, then the egg, and then the bread crumbs.

Preheat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook it until very brown on both sides, and cooked through, about 8-10 minutes. Remove from heat and transfer it to a plate that has been lined with a paper towel. Once cool enough to handle, slice it into long slices and transfer it to the refrigerator to chill. I would prepare the chicken about 1 hour in advance of making the summer rolls.

On a large work surface, lay out your summer roll fillings...the sliced chicken, carrots, mango, red cabbage, rice noodles, avocado and cilantro leaves. Fill a large shallow bowl with warm water. Starting with one rice wrapper, gently dip it into the warm water. This will soften it up and make it easy to handle. Once it is paper thin and soft, very gently lay it out on your work surface. This may take some practice. You may break a few, and this is OK. On the lower third of the rice wrapper, take a couple of carrot sticks, 1 slice of chicken, a slice of mango, a couple of teaspoons of red cabbage, a teeny amount of rice noodles and a slice of avocado. Roll the summer roll up by rolling it away from you and folding in the sides as you go. Continue to roll until sealed and then place it on your serving platter. Don't get discouraged as you do this. You will find a groove and once you do, stick to it. Add and subtract ingredients as needed. Repeat this step for the rest of the ingredients.

Cover the platter and refrigerate until you are ready to use or enjoy immediately with your favorite peanut sauce and fresh cilantro! Enjoy!