Vietnamese "Lasagna" - cooking recipe

Ingredients

4 oz vermicelli noodles
2 tbsp peanut or vegetable oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1/2 None wombok (Chinese cabbage), shredded
2 None carrots, peeled, finely sliced into matchsticks or grated
6 None spring onions, sliced
3 tbsp light soy sauce
1/2 None rotisserie chicken, shredded
1/2 bunch fresh mint, leaves picked
2/3 cup roasted peanuts, chopped
4 None rice paper spring roll wrappers
1/2 cup sweet chili sauce

Preparation

Place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 mins to soften. Rinse under cold water until cool then set aside.
Meanwhile, heat oil in a wok over high heat. Cook garlic and ginger for 30 seconds. Add cabbage, carrots and most of the spring onions. Cook for 5 mins, until just softened, stirring regularly. Add soy sauce and chicken. Cook for 2 mins. Remove wok from heat and fold in most of the mint leaves and peanuts. Let cool slightly.
Soak rice paper sheets in warm water for about 30 seconds to soften. Remove from water and lay out individually onto 2 clean tea towels. Cut in 1/2.
To assemble, place 1 scoop of vegetable mixture and some noodles onto 3 serving plates. Top each with a rice paper sheet. Repeat layering. Drizzle with sweet chili sauce and sprinkle with remaining spring onions, mint and chopped peanuts.