Combine Five Tastes Stir Fry Shot and 1 teaspoon oil in a bowl. Spread over chicken to coat liberally. Marinate for 15 minutes.
Heat remaining oil in a non stick frypan over medium heat. Add chicken and cook on each side until golden. Reduce heat to medium low. Cover with a lid and continue cooking for approximately 10 minutes, turning occasionally until chicken is cooked through. Remove and rest for 5 minutes before thinly slicing. Reserve any residual liquid from pan or from slicing.
Prepare rice paper wrapper by dipping in warm water to soften. Lay flat and place some noodles, chicken, carrot, cucumber and spring onion along the centre. Fold ends of rice paper over and roll to secure, adding coriander towards the end of rolling. This will yield translucent herbs in the rolls. Repeat with remaining wrappers and ingredients.
Serve chilled with sweet chilli dipping sauce, if desired.