Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
Place the eggs in a bowl and lightly beat. In another bowl, please the breadcrumbs, flour, salt, pepper and garlic powder. Dip each piece of chicken into the egg and then coat in the breadcrumbs, pressing gently to adhere. Place the chicken on a greased wire rack and repeat. Once the chicken is finished, you can spritz each tender with canola oil spray. Bake for 15 minutes, then gently flip the chicken and bake for 15 minutes more. While the chicken is baking I like to assemble my roll ingredients and make the blood orange sauce.
Once the chicken is finished, you can either leave the tenders whole or cut them into pieces. I did it both ways!
To assemble the rolls, fill a round cake pan or skillet with warm water. Dip each piece of rice paper in coat it completely, then remove it (don’t let it sit in the water!). Place the rice paper on a cutting board and top it with the lettuce. Add a piece of chicken, along with the mango sticks, cucumber sticks and cilantro. Start rolling from one end and fold in the sides as you go. The paper will stick together and your roll will hold!
Serve immediately with the dipping sauce.