Shred the chicken and cut all vegetables julienne strips.

Whisk egg with the fish sauce and fry like pancakes.

Mix all ingredients for the sauce and pour in small dip bowls one per person.

Put chicken and vegetables on a large tray. Prepare a big shallow dish or tray  with warm water to wet the rice paper.

Make sure the rice paper isn’t too soft, place on your plate, add chicken and vegetables and roll them. Seal the ends. Dip in the sauce and enjoy.