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Place vermicelli noodles into a bowl and cover with boiling water for appox 5 mins until soft drain and cool.
Add all ingredients except noodles and rice paper rolls into a bowl add some sale and pepper and combine.
Working on one roll at a time, fill a large bowl with warm water and briefly submerge one rice paper round for about 3 to 5 seconds place it onto a cutting board shiny side down - it will still be stiff at this stage, that's ok as it will soften as you build the roll.
Pile the fillings onto the bottom third of the round (2-3 cm up from the edge), starting with the vermicelli noodles on the bottom and then shredded chicken mixture. Then bring the short tab at the bottom up and over to enclose the filling and then start to roll the bundle away from you.
Place the completed rolls slightly apart from each other when storing as they will stick. Rolls could be sliced in half for appetizers.
Place all ingredients together in a bowl and whisk together (I put mine into mini blender and whizz together.)