Step 1

Place noodles in a large heatproof bowl; cover with boiling water, separate noodles with a fork. Stand until tender; drain.

Step 2

Place ginger in a fine sieve over a medium bowl, press down firmly on ginger to remove juice; discard pulp. Add oil, lime juice and sherry to ginger juice, then add chicken and noodles; toss gently to combine.

Step 3

Working with one rice paper round at a time, dip round into a bowl of warm water until soft. Lift sheet from water; place on a clean tea towel. Place two coriander sprigs on the rice paper, top with one-twelfth of the noodle mixture, carrot, green onion, capsicum, cucumber, chilli and sprouts. Fold rice sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat with remaining rice paper rounds and filling ingredients to make a total of 12 rolls. Serve with lime wedges, if you like.