Place the noodles in a bowl and cover with boiling water. Allow to stand for 6–8 minutes or until tender. Drain and return to the bowl. Set aside.
Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Top with mint, coriander, green onion, carrot, cucumber, snow peas, chilli and noodles. Fold over one end and then roll to enclose filling. Repeat with remaining ingredients. Serve with dipping sauce. Makes 8.