place noodles in a medium bowl. pour over enough boiling water to cover. stand until just tender; drain, then snip with kitchen scissors.
heat oil in a frying pan over medium heat; add carrot, chicken, MAGGI fish sauce and sugar; cook 3 minutes. combine with vermicelli, MAGGI sweet chilli sauce, coriander, mint and lime rind and juice; mix well.
soak rice paper wrappers in hot water for a few seconds until soft; drain on a clean tea towel. divide filling between rice paper, roll into parcels. set aside.
cover snow peas with boiling water, stand for 2 minutes, drain. mix with cabbage and bean sprouts. combine extra MAGGI fish sauce and extra MAGGI sweet chilli sauce; drizzle 2 tbsp over salad. serve remaining dressing with parcels.
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