Keep the seasoning and sauce sachets from the noodle packets aside. Boil the noodles in a pot according to the packet instructions, adding the frozen vegetables during the last 30 seconds. Drain well.

Put the cooked noodles and vegetables into a large bowl. Stir in the oyster sauce, half of the sliced shallots, and reserved seasoning and sauce sachets. Mix thoroughly, then fold in the chopped chicken.

Line a baking tray with baking paper. Fill a large bowl with warm water. Soften one rice paper sheet by dipping it into the water for about 30 seconds until pliable but still firm enough to handle. Lay it flat on a board.

Spoon about ¼ cup of the noodle mixture onto the bottom part of the softened rice paper. Roll it up tightly, folding in the sides as you go, to seal the filling. Place the roll on the prepared tray. Repeat until all rice papers and filling are used. Lightly spray the rolls with oil and sprinkle sesame seeds over them.

Cook the rolls in batches inside an air fryer set at 200°C for 15 minutes or until the rolls turn crisp and golden.

While the rolls cook, combine the sweet chilli sauce, fresh lime juice, and remaining sliced shallots in a small bowl to make the dipping sauce.

Serve the crispy rice paper noodle rolls hot alongside the tangy dipping sauce for a delightful treat.