Place rice noodles in a large pot. Cover with boiling water and leave to soften 10 minutes. Drain. Set aside to cool. Cut into 2 inch (5 cm) lengths.

Mince garlic. Finely slice the green onions and grate the carrots. Mince the hot chili pepper. Measure bean sprouts. Set all aside.

Dice chicken breast into small pieces approximately ¼ inch (1 cm) square. Set aside.

Heat sesame oil in skillet. Add the minced garlic and fry gently for one minute. Add the chicken pieces and continue to stir fry to cook through - about 5 minutes.

Add the sliced green onions, bean sprouts, minced red hot chili pepper and stir fry for two minutes. Remove from heat to stop further cooking.

In a small bowl beat the egg.

To assemble, place an egg roll wrap down on cutting board with one point towards you. Lightly brush wrapper with beaten egg. Spoon three tablespoons (45 mL) of filling onto centre. Draw left and right corner to centre to resemble an envelope. Seal the bottom edge with your finger - down towards the point to avoid filling leaking out. Fold bottom point up toward centre to resemble an open envelope. Roll from bottom up tightening roll as you go. Prepare rest of eggrolls – there should be enough filling to make approximately 20 pieces. Brush outside of each roll with beaten egg just before you are ready to fry.

To fry, heat one tablespoon (15 mL) oil in non-stick skillet over medium-heat high heat. Add the filled rolls and fry a few minutes on all sides until golden. Remove from pan and drain on paper towel.

Serve hot with the Sweet Chili Dipping Sauce. The sauce is very hot so use only 1 tsp (5 mL) per roll.

Combine Sriracha hot chili sauce (or other hot sauce) with the Thai sweet chili sauce. Stir in finely minced cilantro. If you are not fond of spicy foods you can just use the Thai sweet chili sauce. If you are a spicy food fan make a double batch of the sauce.