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Pre-heat oven to 400.
In a pan, cook the chicken breasts until fully cooked through and then shred them up.
Add the spinach to the pan with the shredded chicken and cook on medium-low heat until the spinach is wilted.
Transfer the chicken and spinach to a bowl and mix in the rest of the ingredients.
Get a shallow pan or bowl of water wide enough to dunk the rice paper rounds in for a second or 2 just to get them wet. They will become more sticky and pliable a few seconds after getting wet so don't hold them in the water forever.
Begin by placing 1-2 tablespoon of filling to the side of the center of the rice paper. Begin to roll up from that same side. At about half way, fold in the sides. Finish rolling as tightly as you can.
Place on a baking sheet lined with parchment paper and brush with some olive oil.
Bake at 400 for 25-30 minutes until golden and crispy. Enjoy!