1

Prepare noodles following packet instructions, until just tender. Rinse under cold water. Drain. Using scissors, roughly cut noodles into shorter lengths. Place noodles in a large bowl with the chicken, snow peas and carrot. Toss to combine.

2

Working with one wrapper at a time, dip rice paper in a shallow dish of warm water for 10–20 seconds or until just softened. Lay on a clean tea towel to absorb excess water. Place one-eighth of the noodle mixture across the centre of the wrapper. Top with a mint leaf and a coriander sprig.

3

Fold in left and right edges of wrapper, then starting from the bottom, roll up to enclose filling. Place roll on a serving plate and cover with a slightly damp clean cloth to stop it from drying out. Repeat with remaining rice paper and filling to make 8 rolls.