1. Soak the noodles in hot water for 10 minutes, or until soft.
2. Using a pastry brush, brush each rice paper wrapper liberally with water.
3. Allow to stand for 2 minutes or they become soft and pliable; stack on a plate.
4. Finally chop the chicken meat and combine with the minced chicken, spring onions, bean sprouts, and sugar, salt, pepper and noodles in a bowl.
5. Stir well. Place 1 tbsp of filling along the base of the wrapper.
6. Fold in sides and roll up tightly.
7. Brush the seam with egg and place on a baking tray.
8. Repeat with the remaining wrappers and filling.
9. Press the rolls with paper towels to remove any excess water.
10. Heat 4-5 cm oil in a pan.
11. Add the spring rolls in batches and cook for 2-3 minutes or until dark golden brown.
12. Place a spring roll in each lettuce leaf, top with 1 tbsp bean sprouts and 2 mint leaves.
13. Roll up to form a neat parcel.
14. Serve with dipping sauce.

To Make Dipping Sauce:
Combine the sauce, sugar, water, chilli and coriander in a bowl and stir well.

Note:
Rice paper wrappers are dry and bristled till they are moistened with water.

Preparation Time: 50 minutes
Total Cooking Time: 20 minutes
Makes: 20