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Reserve seasoning and sauce sachets from noodles. Cook noodles in a saucepan of boiling water following packet directions, adding frozen vegetables in the last 30 seconds of cooking. Drain.
Transfer noodle mixture to a large bowl. Add oyster sauce, half of the shallots and reserved seasoning and sauce sachets. Toss until combined. Add chicken and toss until combined.
Line a baking tray with baking paper. Fill a large bowl with warm water. Dip 1 rice paper sheet into the water for 30 seconds or until soft. (Be careful not to let it get too soft. It should be soft, but firm enough to handle.) Transfer to a board.
Place ¼ cupful of the noodle mixture close to the bottom edge of the rice paper sheet. Roll up to enclose, folding in the sides as you go. Place on prepared tray. Repeat with remaining rice paper sheets and noodle mixture. Spray rolls with oil. Sprinkle with sesame seeds.
In batches, place rolls in an air fryer and cook at 200C for 15 minutes or until crisp.
Meanwhile, combine sweet chilli sauce, lime juice and remaining shallots in a small serving bowl.
Serve rolls with dipping sauce.