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Preheat the oven to 180°C fan
Line a baking tray with baking paper and spray a tiny bit of oil on it
Cook the noodles according to the packet instructions, or if using straight-to-wok noodles, set them aside
Fry the garlic, onion, carrots, peppers, and cabbage in a little oil until softened
Add the soy sauce and sesame oil to the pan and mix everything together
Stir in the cooked chicken and noodles and fry until the noodles are mixed in and the liquid is absorbed
Take a sheet of spring roll pastry (or filo if using) and place it in front of you in a diamond shape. Add some of the mixture in the center, leaving a border around the edges
Fold the sides of the pastry over the mixture, then roll it up, sealing the ends with water
Repeat with the remaining pastry and mixture
Place the spring rolls on the lined tray, then brush them lightly with oil
Bake for 25-30 minutes, or until the pastry is golden brown
Serve with sweet chili sauce for dipping