Mexican Spring Rolls

1. 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.
2. Cover chicken loosely with foil and let stand until cool enough to handle. Cut chicken into thin strips; set aside.
3. Meanwhile, combine lime juice, cilantro, cumin and salt and pepper in a medium bowl. Add chicken and toss to coat. Set aside.
4. 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.
5. Across lower third of rice paper top with 4 strips chicken and 1 tablespoon of jicama and 1 teaspoon of green chilies and green onion.
6. Fold the bottom of the rice paper over the filling, fold in the side and tightly roll up. Transfer to a large place.
7. Cover with damp towel. Repeat process with the remaining rice paper and filling.